I'll admit, it's been tough enough for
me to stay in the kitchen lately with work. It's even tougher to keep
blogging. I found this recipe a long time ago. I'd already tried the
pie crusts a few times from the same site. But knowing someday,
Sourdough Surprises was going to do muffins, I held on to it –
because I haven't been making repeat recipes much either.
Of course, in my style, I didn't do it
as written. I'm a hopeless chocoholic, and when I'm not baking much,
I include it as much as possible. Plus, with a recipe that calls for
exactly half a cup of oil, it was a good recipe to replace the oil
with applesauce (fact: single serve applesauce cups are exactly half
a cup)
The recipe:
Sourdough Chocolate Chip Walnut
Muffins
Adapted from Sourdough Recipes
Makes 12-18 muffins (I got 16)
1 cup white all-purpose flour
1 cup quick cooking oats
1/2 cup granulated sugar
1/3 cup dry milk powder
1 teaspoon baking soda
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup warm water
1/2 cup unsweetened applesauce
1 egg
1 cup fresh sourdough starter
Combine dry ingredients in a large
mixing bowl. Mix wet ingredients in a separate bowl. Add wet
ingredients to dry, mixing until dry ingredients are just combined.
Spray muffin tins with flour spray.
Fill tins to 2/3 full. Bake at 375 for 30 minutes, until done.
Now, the original recipe calls for
30-35 minutes. My oven tends to bake cool, so even though oil free
baked goods don't tend to take as long as those baked with fat, I put
them in for 30 minutes. I thought they did come out slightly
overdone.
Still, they were pretty good. Just
enough chocolate, just enough crunch, and a pretty filling
accompaniment to my breakfast yogurt. So lesson learned (check at 25
minutes), and if I ever get around to repeat recipes, this one is
staying in the cookbook.
Check out our other awesome muffins and
quick breads!
