POV: Save time and money by making in bulk! This recipe yields 96 mini muffins, perfect for packing in kids' lunches and enjoying treats for weeks without compromising quality.
For our family, ingredients matter. That includes sugar - I prefer it over lab-made alternatives in moderation (a post for another day). In this recipe, it's spread across 96 muffins!
This recipe could potentially save you over $100 a month compared to weekly store-bought muffins!
Freeze the muffins and pull them out when needed!
What you'll need:
440g sourdough discard (unfed)
4 large eggs
1 cup melted butter
1 cup milk
1 tbsp vanilla extract
2 cups sugar
4 cups all-purpose unbleached flour
3 tsp cinnamon
2 1/2 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1 bag mini chocolate chips
Instructions:
Preheat the oven to 350°F (175°C).
In a large bowl, mix together the sourdough discard, eggs, melted butter (cooled with the milk), milk, vanilla extract, and sugar.
In a separate smaller bowl, combine the flour, cinnamon, baking soda, salt, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients in the large bowl, mixing until just combined. Avoid over-mixing.
Gently fold the chocolate chips into the batter, being careful not to over-mix.
Grease a mini muffin pan with oil or with liners.
Fill each muffin cup about 3/4 full with the batter (using a tablespoon scoop helps).
Bake for approximately 15 minutes or until a toothpick inserted into the center comes out clean.
Notes:
You can substitute nuts, berries, or other mix-ins for the chocolate chips. Be cautious with additional liquids from certain berries. If desired, transfer berries to a bowl and toss with a tbsp or 2 of flour. Coating berries with flour keeps the berries from turning your batter blue.
Before adding the berries, spoon a dollop of plain batter into the bottom of each muffin cup. Then, fold in your berries and distribute the remaining batter. This prevents all the berries from sinking to the bottom of the muffin tin.
Experiment with banana muffins by replacing 2 eggs with 2 overripe bananas.
Typically, I feed the sourdough without discarding for 2 days before using the discard to make muffins.
You can substitute coconut sugar for regular sugar on a one-to-one basis.
If you struggle with unfermented grains, consider using einkorn flour for this recipe.
You can easily swap out the butter for melted coconut oil in equal measure.
Store the muffins in an airtight container. They are best enjoyed within 3-5 days. Alternatively, freeze them (I recommend using a freezer zip-lock bag) for up to 3 months.
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