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ingredients:
440g sourdough discard unfeed or left over
4 large eggs
16 Tbsp melted butter
1 cup milk
1 Tbsp vanilla
2 cups sugar
4 cups all purpose unbleached flour
3 tsp cinnamon
2 1/2 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 bag of mini chocolate chips
1. Preheat over to 350°
instructions:
2. In a large bowl combine discard, eggs, butter (not hot, I cool mine with the milk), milk, vanilla, and sugar.
3. In a smaller bowl combine flour, cinnamon, baking soda, salt, and ground nutmeg.
4. Mix dry ingredients with wet ingredients in large bowl until just combined, do not over mix.
5. Fold chocolate chips into batter, again do not over mix.
6. Spray mini muffin pan with pam or whatever you’d like to keep them from sticking. Be sure to repeat with each batch.
7. Fill mini muffin 3/4 full (I use a tablespoon scoop)
8. Bake 15m or until toothpick comes out clean
Can sub in nuts, berries, or about 1 cup of whatever you’d like, can add more but be careful bc of liquids from some berries.
I’v considering replacing 2 eggs with two over ripe bananas, to make banana muffins. If you try this please let me know!!
Recipe can be be cut down, you can also use frozen discard that’s been brought up to room temperature.
I normally feed without discarding for 2 days or so, then discard to make the muffins.
