Sourdough Discard Little Bites
Serves 12
10 mins prep
13 mins cook
15 mins Resting time
38 mins total
chocolate chip mini muffins that use sourdough discard.
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Melt butter and coconut oil together and let cool.
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.
Cover and let the batter rest for 10 minutes.
Preheat oven to 350 degrees. Grease a silicone mini muffin pan (this recipe makes 48 little bites) and spoon in batter.
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.
Bake for 13-15 minutes.
Store them in the counter in an airtight container for 3-4 days.
