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)
Sourdough Chocolate Chip Walnut Muffins
Adapted from Sourdough Recipes
Makes 12-18 muffins (I got 16)
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 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!