Sourdough Discard Little Bites

Sourdough Discard Little Bites

from actsofsourdough.com
38 min
12 servings

chocolate chip mini muffins that use sourdough discard.

Ingredients

  • 1 cup whole milk
  • 1/2 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 2 eggs
  • 2 TBS melted butter
  • 2 TBS melted coconut oil
  • 1/2 tsp vanilla

Directions

  1. 1

    Melt butter and coconut oil together and let cool.

  2. 2

    Whisk milk, sourdough discard, eggs, butter, oil, sugar, and vanilla together in a large mixing bowl until fully combined. Add flour, baking soda, baking powder, and salt. Mix together until the batter is smooth.

  3. 3

    Cover and let the batter rest for 10 minutes.

  4. 4

    Preheat oven to 350 degrees. Grease a silicone mini muffin pan (this recipe makes 48 little bites) and spoon in batter.

  5. 5

    Do not overfill each space. Top with chocolate chips or frozen blueberries. I chopped my chocolate chips even smaller to more resemble little bites, and used frozen wild blueberries. I also find it’s better to sprinkle the chocolate chips on top rather than mix it into the batter because the chips will sink to the bottom.

  6. 6

    Bake for 13-15 minutes.

  7. 7

    Store them in the counter in an airtight container for 3-4 days.