Sourdough Corn Muffins

Mix the dry ingredients in a large bowl. Set aside.
120 g All-purpose Flour, 120 g Cornmeal, 2 tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Kosher Salt
In another bowl, whisk the wet ingredients until incorporated.
2 Eggs, 85 g Honey, 120 g Sourdough Discard, 225 g Buttermilk, 50 g Neutral Oil
Pour the wet ingredients into the bowl of dry ingredients and mix with a whisk or spatula. Break apart any large clumps and only mix until you see no more specks of flour.
Rest the batter for at least 10-15 minutes* as you preheat the oven.
Preheat the oven to 400ºF (204ºC).
Line a muffin pan with muffin tins or liners and spray with non-stick baking spray or oil.
Once the batter rests and the oven is preheated, distribute the batter evenly among the muffin cups, filling about 75% of the way up. I like to use a cookie or ice cream scoop for a cleaner transfer process.
Bake for 15-17 minutes or until the tops are golden and a toothpick inserted in the middle comes out clean.
Enjoy and serve with your favorite soup or chili, as a side, or with a slab of butter and a drizzle of honey.