Ingredients
½ cup melted butter
1 cup raw cane sugar
1 cup sourdough discard
2 eggs
1 tsp vanilla extract
¼ cup kefir or plain Greek yogurt
1½ cups all-purpose flour
1 tbsp corn starch
1¼ tsp baking soda
½ tsp baking powder
½ tsp sea salt
1 cup mini chocolate chips
Directions
1. Preheat your oven to 425° F
2. Line muffin pan with liners (this made 24 mini muffins and 5 medium sized muffins)
3. Combine sugar and melted butter.
4. Add discard, eggs, vanilla extract and kefir. Mix well.
5. In a separate bowl combine your dry ingredients.
6. Add dry ingredients to your wet ingredients and stir until just combined. Gently fold in your chocolate chips. Don't overmix the batter.
7. Divide batter evenly among pans.
8. Bake at 425 for 5 minutes. After 5 minutes, turn down temperature to 350°F and bake for another 10 minutes for mini muffins and 15 minutes for larger muffins. They are done when a toothpick comes out clean!! Enjoy!!