These are perfectly moist, delicious and sweet with a simple powdered sugar topping and a side of fresh fruit.
Prep Time10 minutesminutes
Cook Time19 minutesminutes
Servings - 24muffins
Ingredients
3cupsfed sourdough starter active starter that was fed about 2 hours ago
1/4cupcoconut oilwarmed gently to melt
1/4cupbuttersoftened
1egg
1/4cupground flax seed
1cupcoconut palm sugar
2tspbaking powder
1tspbaking soda
1/2cupmilk
2/3cupcocoa powder
1Tbsplemon juice
2tspvanilla extract
powdered sugar dusting
fresh fruitoptional side or garnish
Instructions
Heat oven to 325 degrees.
Prepare cupcake/muffin pans by inserting parchment cup liners. These muffins are very delicate and the parchment liners allow them tobe removed easily and remain intact when theyre served.
In large bowl, add all ingredients together and mix with wooden spoon. I wouldnt recommend using a mixer because the sourdoughelasticity will have the batter traveling up the paddles and making a big mess. Its better to just stir by hand.
When the ingredients are well blended divide the batter evenly across the 24 cups. Theyll be about full.
Bake at 325 for 19 - 21 minutes or until internal muffin temperature is 190 degrees with baking thermometer.
These muffins are delicately sweet and are best served with a dusting of powdered sugar and fruit.