Sourdough Spelt & Hard Red Chocolate Walnut Muffins
Ingredients
- 1 Cup Wheat Fresh-Milled Hard Red
- 1 Cup Spelt Fresh-milled
- 1 1/4 Cup Water
- 2 Tsp Baking Powder
- 1/2 Cup Sourdough Starter
- 1/2 Cup Honey
- 1 Egg (optional, you can use 4oz applesauce)
- 2 tsp Cinnamon
- 1/2 Cup Walnuts
- 1/2 Cup Dark Chocolate Chips (72% Cacau)
- 2 Tbsp Coconut Oil Melted
Instructions
- The morning of your muffin making, feed your starter so you have enough to make 1/2 cup. Let it sit until it becomes active and bubbly, this varies between 3-6 hours depending on how warm the room is. At the same time combine your fresh-milled flours in a separate bowl and add the water and baking powder. This will soak up all that good bran and germ around the wheat kernels (autolyze) and make the dough soft.No worries, go to work or run some errands.
- When the starter is activated, about 3-4 hours later, combine the starter to the flour water mixture. I let this sit anywhere from 6-8 hours. For this experiment, I put it in the fridge and went to bed.
- The next morning, I heated my oven to 375 degrees, got my muffin cups ready, and added the cinnamon, honey, coconut oil, and egg. I combined all of it until all the ingredients were incorporated and then placed them in the oiled muffin papers. I then baked them for about 30 minutes. They are BIG muffins! So, that is why they have so many calories. You can totally make 12 smaller muffins and that would be fine. Let them cool and enjoy!
Nutrition
Calories: 497kcalCarbohydrates: 79gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 27mgSodium: 175mgPotassium: 409mgFiber: 8gSugar: 31gVitamin A: 48IUVitamin C: 0.4mgCalcium: 160mgIron: 3mg
Tried this recipe?Let us know how it was!