Homestead Sourdough Chocolate Muffins
A great use of sourdough starter and your fresh garden bounty. No one will even know it's there!
Ingredients
For the Overnight Ferment:
- 2 Cups Sourdough Starter Can be active or refrigerated
- 1 Cup Water
- 3 Cups Flours of your choosing I recommend half freshly-milled and half organic, unbleached all-purpose flour
Whisk Together in Small Bowl:
- 1 tsp Baking Soda
- 1 tsp Real Salt
- 1 Tbs Baking Powder Aluminum Free
- 1/3 Cup Cocoa Powder
Combine in Stand Mixer:
- 1/3 Cup Sugar of Choice
- 1/3 Cup Honey, Honey Granules, or Sugar of Choice
- 1/3 Cup Milk
- 1 Stick Melted Butter or Equivalent
- 2 Farm Fresh Eggs
- 1 tsp Real Vanilla Extract
Final Mix-ins:
- 1 Cup Chocolate Chips
- 2 Cups Shredded Zucchini squeezed and dried very well
- 1 Cup Chopped Walnuts or nut of choice
Instructions
- Combine ingredients for overnight ferment in bowl and cover.
- Allow to ferment overnight on counter or in unheated, lighted oven.
- Remove ferment from oven and preheat oven to 400°F.
- In a small bowl, whisk together baking powder, soda, salt, and cocoa.
- Combine next 6 ingredients in bowl of stand mixer and mix well for 2 minutes.
- Add dry ingredients and Overnight Ferment to bowl of stand mixer and mix on medium low for another 2 minutes.
- Remove mixing bowl from stand and stir in Final Mix-ins of your choosing.
- Fill prepared muffin cups about 2/3 full and bake for 20 minutes.
- They are done when the tops spring back when pressed gently.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Video
