I just shake my head when I think of these muffins. They are truly one of our favorites, and I look forward to hearing how you make them one of your own! What are you your favorite muffin add-ins? Makes 12 regular sized muffins.
And I must put a plug in for Wardee's homemade bourbon vanilla. Oh, my! I add it to most everything!
I like using my hands for this job, but I'm sure a mixer or a Danish dough whisk would work well, too.
You might need variations or options, and here are some for you -- plus troubleshooting advice.
Use plain yogurt, cultured buttermilk, cultured sour cream, dairy kefir, whole milk, or your preferred non-dairy milk instead of the coconut milk. Adjust the amount of flour as necessary. Use butter instead of coconut oil.
Using plain yogurt and butter will allow you to create any flavor muffin you fancy. How about raspberry/lemon, apple/cinnamon, cherry/almond, or blueberry/orange?Toasted fennel and orange zest is a new favorite over here. The possibilities are endless.
Use 1 cup of fermented dairy in place of the coconut milk and sourdough starter. Plain full fat yogurt, dairy kefir, cultured buttermilk or cultured sour cream will all work well. Soak for at least 8 hours.
And here's a free video and directions for getting a starter going for next time. :)
Add 1 to 2 tablespoons of your preferred acid to a one cup measure. Lemon juice*, water kefir, kombucha, and apple cider vinegar will all work well. Fill to the top with water, making 1 cup total of acidic water. In a medium sized bowl stir together the acidic water and 1-1/4 cup flour of choice. You may need to add a bit more flour to achieve a thick batter consistency. Cover the bowl and soak for at least 8 hours. Proceed with recipe.
Our preferred combo for this soaked muffin is to soak the flour with lemon juice and water and then add lemon zest and frozen raspberries to the batter just before baking. My favorite taste testers give them two thumbs up!
When ready to make the muffins, use coconut oil instead of butter and a mixture of 3 tablespoons water and 1 tablespoon ground flax seed for the egg. Let the flax seed meal and water mixture sit for 5 minutes to get gummy; then add to the mixture. The texture of this muffin is slightly different, but the flavor is still delicious.
Make sure they have baked long enough. Try adding a bit more flour next time. If your batter ends up on the thinner end, use dry add-ins instead of wet.
Try adding lemon or lime zest; crispy nuts, chocolate chunks, or unsweetened carob chips; pieces of fruit like banana, mango, blueberry, raspberries or pineapple; or
favorite spices or seeds.