Over the weekend, I made these muffins and I must say they are mighty yummy. They’re also a great way to use some of that sourdough cast-off. If you don’t like carob, these won’t be for you as the flavor is quite pronounced. We like carob here and not as a chocolate substitute but for its own wonderful taste.
Sourdough Carob Coconut Muffins
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1 Cup Sourdough Cast-Off
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3/4 Cup Carob Powder
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1/2 Cup Unsweetened Applesauce
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1/2 Cup Sugar
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1/2 Cup Cold Coffee
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1 teaspoon Baking Powder
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1 teaspoon Salt
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1 1/2 Cups Unbleached Flour
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1 Cup Unsweetened Shredded Coconut
Grease a muffin tin and preheat oven to 350 degrees. Sift together the carob, salt, flour, and baking powder.
Whisk together the sourdough starter, applesauce, sugar, and coffee. Fold in the sifted dry ingredients. Add the coconut and mix until thoroughly incorporated. Divide the batter among 12 muffin cups. Bake for 18 – 20 minutes until an inserted toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Enjoy!
