Vegan Chocolate Chip Sourdough Muffins

That is quite a mouthful for a title, but once you have the muffin in your mouth all you will want to say is "mmmmmm."

I am still loving sourdough and trying to find new ways to incorporate it into our daily foods.

Since my children didn't like the loaf of sourdough that I made (even though I loved it toasted with a little Earth Balance) I thought add chocolate they are sure to like that.

I was right!

Sourdough Chocolate Chip Muffins

1 flax egg (1 Tbsp flax meal mixed with 3 Tbsp water)
1/4 tsp sea salt
1 C sourdough starter
1 tsp baking soda
1/2 C chocolate chips
1 tsp vanilla
1/4 C oil
1 C flour (I used half whole wheat and half white)
1/4 C sugar

I am not one of your more refined bakers so I just put everything in one bowl and mixed until everything was incorporated.

I am careful not to over mix, but I am not one of for keeping the dry and wet ingredients separate (I know I am such a rebel).

Scoop into your greased muffin tin, muffin wrappers, or silicone molds (my favorite eco-friendly option).

Bake at 425 degrees for 20 minutes.  I have a convection oven so I cooked these at 400 degrees for 18 minutes.

This makes 9 muffins.

I just wish I had made these in time to have for Easter morning...oh well there is always next year.

What do you make with your sourdough?  Do you have a recipe you would like to link to or share?  Please do I am looking for plenty of ideas and inspiration.

I hope you all have a wonderful day!

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Blueberry Muffins Mom's Crazy Cooking Challenge

Hello my friends!

I realize that it is Saturday and that typically I would not be posting, but I have to.

See today is the reveal day for Mom's Crazy Cooking Challenge hosted by the fantastic Tina.

This month we were tasked with scouring the blog world in search of a blueberry muffin recipe.

Easy you say?

HA!

Blueberry muffin recipes are pretty bountiful.

However I think I located the perfect one.

I went to Bundles of Hugs written by Heidi and found this gem:

I made only a few alterations to the recipe and that was to make them vegan.

Substitutions:

Instead of milk I used vanilla unsweetened almond milk
Instead of an egg I used a flax egg (1 Tbsp flax meal mixed with 3 Tbsp water)
I topped the muffins with a sprinkling of turbinado sugar for a little pizzaz

My children declared these to be the best blueberry muffins they have ever had. 

High praise from a 9, 4, and 2 year old (plus they all agreed and that is a pretty rare thing).

Heidi calls these her "go to" muffins and I can see why.

They are just absolutely delectable.

Be sure to stop by Heidi's blog and check out her other recipes and of course adorable pictures of her young son :)

Also check out my fellow participants in this months challenge and see what other blueberry muffins people have been making.

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Pumpkin Bran Muffins and Some Milk

I mentioned on Friday that I was going to attempt making my own almond milk.

From reading the directions it didn't seem difficult, I think I was just more skeptical that I would get it right.

I went to Bonzai Aphrodite for directions and Sayward didn't steer me wrong.

I started by soaking my 1 cup of almonds for 24 hours in water.

The next day I drained off the water and put them in the food processor with 4 cups of water.

Just a quick hint it is best to know how much liquid your food processor can hold before you do this or you will create a royal mess (I speak from experience).

When I was done I added a little vanilla and agave and I had milk.

I was stunned, because it was so easy and because I DID IT YEAH!

Now I also have a recipe I want to share because I am linking up for the first time with Mom's Crazy Cooking. 

Today we are sharing pumpkin recipes.

I would like to share:

Pumpkin Oat Bran Muffins

1/2 C packed brown sugar
1 1/2 C oat bran cereal
1 1/2 C unbleached all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 flax eggs
1 C pumpkin puree
4 Tbsp vegetable oil

* for the flax eggs combine 2 Tbsp ground flax meal with 6 Tbsp water and allow to thicken before adding

Combine all of the ingredients in a single bowl.

Distribute between 12 muffin cups and bake at 400 degrees for 15 minutes.

For a little added flair I topped the muffins with dried cranberries.

For a special treat may I suggest mixing melted Earth Balance and a teaspoon of brown sugar together and putting that as a schmear in the middle of the muffin.  It just takes it up another notch!!!

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