Directions: |
Directions:Preheat the oven to 425 degrees. Grease muffin tins well or line with paper liners.
In a medium bowl, whisk together the spelt flour, cocoa powder, salt, baking powder and baking soda.
In a separate large bowl, whisk together melted coconut oil and coconut sugar and then incorporate one room temperature egg at a time.
Stir in grated zucchini, orange zest, orange juice, sourdough starter, and buttermilk.
Gradually add dry ingredients to the wet ingredients and mix until just combined.
Stir in chocolate chips.
Allow mixture to rest in the fridge for one hour, as this will give the muffins a better rise (optional.
Distribute batter into the prepared muffin wells. If desired, top muffins with a few chocolate chips.
Bake in a preheated oven at 425 for 5-6 minutes, then drop the oven temperature to 350, and continue to bake for 13-15 minutes (total approx bake time is 20 minutes).
Test muffins with a cake tester or knife.
Allow to cool. |
Personal
Notes: |
Personal
Notes: No need to peel the zucchini. Just shred it on a box grater. You also don’t need to drain any water off the zucchini. You want the extra moisture in these muffins.
Make sure not to over-mix the batter, otherwise they will be dense and tough.
Let the batter rest in the fridge for at least an hour, if you have time, as this will really help in getting domed muffin tops.
If you forgot to take the eggs out of the fridge ahead of time, you can bring them up to room temperature quickly by setting them in a bowl of very warm water for 5-10 minutes.
If you prefer chocolate muffins with no orange flavor, you can omit the orange zest and juice and just increase the amount of buttermilk by two tablespoons.
NUTRITION INFORMATION: YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 215TOTAL FAT: 8gSATURATED FAT: 5gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 31mgSODIUM: 252mgCARBOHYDRATES: 33gFIBER: 3gSUGAR: 15gPROTEIN: 5g
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This recipe for SOURDOUGH CHOCOLATE ZUCCHINI MUFFINS is from