Coconut {sourdough} Muffins
Recipe By: Megan
Prep time:
Cook time:
Total time:
Serves: makes 12 muffins
- FOR THE SPONGE
- ¾ cup full fat coconut or other whole milk (I used raw goat milk)
- ¼ cup sourdough starter
- 1¼ cup whole wheat flour (if using fresh ground you'll need slightly more, I did about 1½ cups)
TO FINISH THE RECIPE - ½ cup coconut oil or butter, barely melted
- ¼ teaspoon sea salt
- ⅓ cup rapadura, sucanat or coconut sugar (I was out of coconut sugar so I used honey - worked great!)
- 1 egg
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened coconut (plus a little extra for sprinkling on top if you wish)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- The night before you want to eat muffins, combine the milk, starter and flour, stir to combine. Cover loosely and set aside to sour for 8 hours.
- The next morning preheat the oven to 375˚ and grease a muffin tray or put paper liners in.
- Get your sponge and add in the butter or oil, salt, egg, vanilla and coconut, mix thoroughly.
- Sprinkle the baking powder and soda on top and mix that in, you may need to use your hands at this point to really get in there and mix things.
- Once combined, divide the batter between the muffin cups. If desired, sprinkle a litte more coconut on top of each muffin.
- Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/04/coconut-sourdough-muffins/
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