Sourdough Discard Dandelion Muffins
Equipment
- Muffin Tin
Ingredients
- 1/2 Cup butter melted
- 1 Cup coconut sugar
- 2 eggs
- 1/2 Cup sour cream
- 1/2 Cup sourdough discard
- 2 Cups white flour unbleached
- 3 tsp baking powder
- 2 tsp baking soda
- 1 tsp sea salt
- 2 Cups dandelion flowers
- 1 Cup chocolate chips (optional but recommended)
- 1 Cup milk
- 1 Cup pecans
Instructions
- Preheat oven 350° F
- Mix butter and sugar together. Add the eggs and mix until combined.
- Add sour cream and the sourdough discard and mix thoroughly.
- Add in dry ingredients and fold until partially combined. Then add in pecans, chocolate chips, dandelions, and milk. Continue folding until mixed together.
- Equally distribute into 21 lined muffin cups. They should be 3/4 full.
- Bake for 20 min.
Video
Notes
To prep the dandelions, make sure to remove the green part from the flower so that you are eating only the yellow flower.
The pecans and chocolate chips are totally optional. I recommend them because the muffin taste like a banana muffin and banana muffins taste good with nuts and chocolate.
The muffins taste best when eaten fresh out of the oven with butter.
Keep on the counter for about 4 days or in the refrigerator for up to a week.