Our FIRST created recipe! SF, GF Sourdough Discard Choco Chocolate Chip Muffins!

Hi Fam! Soph and I created our first recipe! Sugar Free, Gluten Free, Sourdough Discard Choco Chocoate Chip Muffins! I needed to get rid of some gluten free sourdough discard (I had two jars full) so we did some research and created our own! The muffins passed the taste test of my hardest critic, Soph. She even said "MHHHHHH" multiple times while eating the batter and the muffin! I am trying to create healthier versions of foods so I have been subbing honey for sugar in a lot of my recipes. Our local farmer's market has a stand that we buy majority of our local honey from, and we used their chocolate honey in this recipe. SO YUMMY!

Ingredients:

2 eggs

1 1/2 Cup Gluten Free flour (you can sub regular flour if you do not wish it to be gluten free)

1/2 teaspoon baking powder

1 teaspoon baking soda

2 Cups chocolate chips (we used semi-sweet)

2 Tablespoons vanilla

1/2 Cup butter, melted (we used homemade honey butter)

2 Cups milk (we used whole milk)

1 Cup Gluten Free Sourdough Discard (use regular discard if you wish)

5 Tablespoons Chocolate Honey (use regular honey of you do not have this and then add more cocoa to the mix)

3 Tablespoons cocoa powder (if you use regular honey increase to 4 Tablespoons)

Instructions:

1. Preheat oven to 325

2. Add the discard and 1 Cup of milk to a stand mixer and mix until discard is dissolved in milk.

3. Add eggs, melted butter, and vanilla to stand mixer and mix until combined.

4. In a separate bowl combine dry ingredients and mix. This includes flour, baking powder, baking soda, and cocoa powder.

5. Add dry ingredients to mixer and mix, slowly adding the other cup of milk so that it does not slosh around.

6. Add in chocolate honey and mix until combined. You may have to stop mixing and scrape the sides of the bowl to get all the honey incorporated.

7. Combine chocolate chips to the mixture with a spatula so as not to crush the chips.

8. Prep muffin tins with liners.

9. Scoop batter into liners, you want them to be about 2/3 way full.

10. Place tins in oven for 15-20 minutes. You want a toothpick to come out clean when poked.

11. Slap some homemade butter on that muffin and ENJOY!