Super speedy to make – with a relative high ratio of Sourdough starter discard (if it’s available), these muffins are a great bonus from Sourdough feeding time! If you don’t have any sourdough, simply add an extra half cup of yogurt & flour.
Vary the recipe by using white & dark chocolate chips / chopped glace cherries / dried apricots, or hazelnuts… or simplify by just using cocoa, if your dry store cupboards are pretty bare!
- 1 cup (225g) sourdough discard
- ¼ cup (85g) milk
- ¼ cup (56g) light oil / melted butter
- ¼ cup (56g) natural Greek yogurt
- 1 large egg
- 1 cup (200g) sugar
- 1 teaspoon (4g) vanilla extract
- ⅓ cup cocoa powder
- 1 1/2 cups plain flour
- 1 teaspoon (5g) baking powder
- 1 teaspoon (6g) salt
- 1 cup chocolate chips (175g), or chopped choc – dark or milk
- Preheat the oven to 200C / gas 6.
- Line a 12 hole fairy cake tin with paper liners – or use larger muffin cases and tin.
- In a large bowl, use a fork to mix the sourdough discard (if using), milk, fat, yogurt & egg.
- Mix in sugar and vanilla.
- Sift in the cocoa, flour, baking soda, and sea salt. Fold to just combine gently.
- Fold in most of the chocolate chips (or cherries…), reserving a few to sprinkle on top of the muffins before baking if wished.
- Divide the batter evenly among the muffin cups.
- If you like, sprinkle the tops of the muffins with reserved chocolate chips / nuts.
- Bake muffins until the tops are firm and cooked through; around 15 – 20 minutes.
- Cool the muffins for 5 minutes before transferring to cool on a wire rack.
Original recipe from ‘blessthismessplease.com’ – click here for the link.
5 Discard facts…
- As ‘discard’ is generally 50% flour, 50% water, (this is called ‘100% hydration’ by the Sourdough community...) you can substitute in any recipe that calls for flour & liquid; just reduce the quantity accordingly, so if adding 100g discard, reduce flour & liquid in your recipe by 50g each.
- Sourdough waste does not have rising power, so baking powder is usually added to discard recipes to boost the rise.
- Using a naturally fermented starter, regularly fed (so producing ‘discard’) is considered to be an artisan practice these days, but the method is actually the original way that leavened bread was made in Egyptian times. The method was also thought to have been taken by French bakers to America in the times of the Gold Rush.
- Each starter is totally unique. Some people name theirs. Starters can live indefinitely if ‘looked after’ – and may be passed on through generations; a potted history of local flour and microbes from the environment.
- Sourdough starter, or ‘culture’, contains natural bacteria which combine with the flour & water to create gas bubbles which form the ‘leavening agent’ that will make the dough rise; also imparting the characteristic aroma and flavour of sourdough bread.