HAPPY SATURDAY! On a yucky, rainy day might as well try a new sourdough discard recipe! These are chocolate chip muffins! They were super simple to make and turned out so well! They are super fluffy and Eva has already devoured 2…make that 3! Recipe below!
Sourdough Discard Chocolate Chip Muffins
INGREDIENTS
1/2 cup melted butter
2 large eggs
1 cup sourdough discard (or starter)
1/2 cup sugar
1 tsp vanilla
3/4 tsp salt
1 1/2 cup all purpose flour
1/2 cup milk
1/2 tsp baking powder
1 tsp baking soda
2 cup chocolate chips
INSTRUCTIONS
1. Preheat the oven to 350 degrees F
2. Add your melted butter, eggs, sugar, vanilla, milk and sourdough discard to a large bowl and stir it well with a wooden spoon or whisk.
3. Add the flour, chocolate chips, salt, baking powder and baking soda. use a wooden spoon to mix the flour mixture in. Do not overmix. Mix until just combined.
4. Spray your muffin tin with non stick spray, or use muffin/cupcake liners.
5. Fill the muffin tins about 2/3 to 3/4 full. Add a couple chocolate chips to the top if you desire.
6. Bake in the oven for 15-20 minutes or until the tops begins to get golden brown.
7. Take them out of the oven and let them cool before removing from the muffin tins.
8. Enjoy!
Store any leftover in a airtight container , or freeze them in a ziplock bag for later! You can reheat them one at a time in the air fryer or let them defrost on their own.
RJ Homestead 
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