Joe & I are currently taking a Master Gardener class here in Fairbanks; even though I’m still a bit of a beginning gardener, I figured I may as well take the class with Joe & learn what I could! It’s been really interesting so far, and has succeding in making me very impatient to get my hands in the soil! Monday was our turn to bring the ever-important-snacks for the class, and so over the weekend I happily brainstormed what I felt like cooking.
Muffins seemed like a good direction to go in, and I’d been wanting to try a chocolate sourdough concoction for a while. These muffins were so simple! The sourdough factor adds a great taste element, and makes it so easy to mix up the muffins the night before, add a couple ingredients in the morning and cook them nice and quickly, meaning they’d be great for breakfast.
These are light on sweetness, so if you really like your chocolatey things sweet, you may want to increase the amount of honey. After our first taste, Joe & I both liked them, but we were a bit unsure about how the rest of our class would feel about them. The chocolate/sourdough combo, with mild-sweetness, might not be for everyone! Folks seemed to like them though, and since I had a recipe request, I wanted to make sure to post it quickly.
I sprinkled a few of these with cocoa nibs, and then decided they made the muffins look like a moon-scape. I’m sure that the nibs, or some chocolate chips, would be delicious mixed into the muffins! As they are though, they’re simple and delicious. My only regret is that I didn’t get better pictures…. Oh well! 🙂
Sourdough Chocolate Muffins
makes 20-24, depending on size
Combine the night before:
1 cup sourdough starter
2 1/2 cups whole wheat flour
1 cup coconut milk (or regular cow/goat milk, if you can/do drink it!)
Add the next morning:
3/4 cup cocoa powder
3/4 cup honey (more if you want them sweeter)
1 1/2 tsp baking soda
1/2 cup coconut oil (or butter), melted
1 Tbsp vanilla
1 Tbsp cinnamon
1 tsp salt
The night before you want to make muffins, combine the sourdough starter, flour, and coconut milk. The mixture will be thick! (If too thick, you could add the melted coconut oil now as well.) Let sit for 8-24 hours. Mine sat for about 8 hours; more time will make them more sour.
The next morning (or whenever you’re making muffins!), add the remaining ingredients to the batter. The batter will be viscous, very different from normal muffin batter; this is because of the fermentation. Stir until everything is combined. Spoon into oiled muffin tins, and bake at 350 degrees for 15-20 minutes, or until a toothpick inserted into the middle of one comes out clean. Cool in pans for 5 minutes before removing to a wire rack to cool completely.