Sourdough Surprises: Chocolate Chip Walnut Muffins

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!