When feeding my sourdough, I like to save the discard in the fridge. And for this recipe, I use that saved discard. I do use fresh milled flour for my sourdough and for the flour in this recipe, but the same measurements can be used for store bought flour.
Makes 10-12 muffins
110 grams sourdough discard
56 g melted butter (4 tablespoons)
60 grams milk (1/4 cup)
70 grams of maple syrup, honey, or sugar (or 1/2 cup)
1 tsp vanilla
125 grams fresh milled soft wheat berries ground at finest setting (or 1 cup of flour)
1/2 tsp baking soda
3/4 tsp cinnamon
a pinch of nutmeg
Chocolate chips (amount to your liking)- I prefer Azure Standards Coconut Sugar Choc Chips
1. Preheat Oven to 350 F
2. In a large bowl mix sourdough discard, egg, milk, melted butter, maple syrup, and vanilla.
3. Add in flour, baking soda, cinnamon, nutmeg. Whisk or use hand mixer only until combined- don’t overmix.
4. Fold in chocolate chips.
5. Add parchment paper muffin cups to tin pan. Fill 1/2 to 3/4 full. If you fill half full you will get 12 muffins. If you fill 3/4 full you will get 10 muffins.
6. Bake for 20 min.