Ingredients For the Dessert 2 Eggs 50 g Caster Sugar 170 g Plain Flour 1 tsp Vanilla Extract 1 Pinch Sea Salt 200 g Sourdough Starter Discard 50 g Dark Chocolate (Roughly Chopped) 60 g Sour Cream 60 g Unsalted Butter (Melted) 1 tsp Baking Powder 50 g Milk Chocolate (Roughly Chopped) 50 g Light Brown Sugar * Always check the ingredient labels for allgergen information The sour cream can be substituted for buttermilk or yoghurt. Share this Recipe Facebook Twitter Pinterest WhatsApp
Sourdough Muffins by Dan Serves 12 Total 30 minutes Oven Temp 160 °C - 20 minutes Difficulty Not too Tricky Chef Kate Freebairn Cake Method Brown the butter in a pan and leave to cool completely. In a large bowl, mix the sourdough starter, sour cream, vanilla extract, eggs and butter until well combined. Mix in the flour, sugar, baking powder, salt and chocolate until just combined (don't over mix or the muffins will be tough). Bake for 20 minutes or until the muffins are golden brown.