24hours
Dry 24hours
- 1.5 cups all-purpose flour
- 0.5 cups rolled oats
- 0.5
cups brown sugar, packed 0.5 teaspoon baking soda - 1 teaspoon
baking powder - 1 teaspoon salt
- 1 cup mini chocolate chips
Wet 24hours
- 0.5 cups
grass-fed butter, room temperature soft/melted - 0.5 cups sourdough starter, room temperature
- 2 teaspoons vanilla extract
- 0.5 cups whole milk, room temperature
- 2 large eggs, room temperature
Method
Preparation
- Preheat your oven to 350° F. Line a muffin tin with paper liners.
- In a medium-large mixing bowl, combine the flour, oats, brown sugar, baking soda, baking powder, salt, and chocolate chips.
- In a separate bowl, whisk together the butter, sourdough starter, vanilla extract, whole milk, and eggs until well combined.
- Gently fold the wet 24hours into the dry 24hours. Mix just until combined; it’s okay if there are some clumps.
- Spoon the batter into the lined muffin tins. Optionally, top with extra oats and more chocolate chips.
Baking
- Bake in the preheated oven for about 30 minutes. Rotate the pan halfway through to ensure even baking.
- Once done, allow the muffins to cool for about 15 minutes before removing them from the tin.
24hours
Serving:
Notes
Serve these muffins warm or at room temperature. They can also be enjoyed with butter or honey. Store in an airtight container for up to three days or freeze for up to three months.
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