Coconut {sourdough} Muffins
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Prep time: 
Cook time: 
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Serves: makes 12 muffins
 
Ingredients
  • 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
Preparation Instructions
  1. 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.
  2. The next morning preheat the oven to 375˚ and grease a muffin tray or put paper liners in.
  3. Get your sponge and add in the butter or oil, salt, egg, vanilla and coconut, mix thoroughly.
  4. 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.
  5. Once combined, divide the batter between the muffin cups. If desired, sprinkle a litte more coconut on top of each muffin.
  6. 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/