“Not-At-All- Sour” Chocolate Barley Muffins

These muffins are made with sourdough starter to properly condition the dough and make nutrients bioavailable.  However, the starter does not need to be activated, so you can use old refrigerated starter – a great use of old starter!

These muffins do not rise from action of the yeast.  Instead, they rise from the reaction of baking soda to the acids – a reaction which neutralizes the sour flavor.  Give it a try, and don’t worry about how sour the initial dough tastes.

Step 1   Make the soured dough:

2 c. barley flour (purple or white - purple is more nutritious)

½  sourdough starter (old starter is fine for this purpose)

¼ c. coconut oil, melted

½ tsp salt

Mix all ingredients thoroughly.  This mix will create a stiff dough.  Let sit overnight at room temperature.  At this point the dough may be kept in the refrigerator until use, or frozen for much later use.

Step 2   Heat oven to 350° degrees F.  Then mix the sweeteners:

3 large chicken eggs (3 medium duck eggs or 2 regular duck eggs will produce very good results)

1 c. coconut sugar (the dry, granulated sugar similar to Sucanat – not liquid coconut syrup)

1 ½ c. ripe bananas or cooked pumpkin

1/3 c. cocoa powder

Mix these ingredients thoroughly with a hand mixer.  The mixture will be light and fluffy when thoroughly mixed.

Step 3   Line muffin tins with paper cups so they are ready.  Then create the batter:

Crumble the soured dough mixture into small crumbs.  (I use my hands, but a pastry blender would also work.)

Mix the soured crumbles into the sweet mixture from step 2.  I use a hand blender, and blend until most of the crumbs are dissolved, but not necessarily all.  Very small lumps are fine.

Step 4:  Add 1 tsp of baking soda – don’t forget this step!  Blend well.

Step 5:  Fill muffin cups approximately 2/3 full.  Bake at 350°F for about 20-25 minutes, or until a knife or toothpick inserted into the muffin comes out clean.