Chocolate Chip Muffins (may try with einkorn)

 Sourdough Starter: https://sugarspunrun.com/how-to-make-...

Ingredients ½ cup sourdough discard (110g) ½ cup unsalted butter, melted and cooled ¾ cup sour cream (180g) 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour (187g) ⅔ cup granulated sugar (166g) 2 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon table salt 1 ½ cups chocolate chips (I prefer semisweet) (255g) Coarse granulated sugar for sprinkling, optional Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Muffin tin (Affiliate Link): https://amzn.to/2SEsPBq Coarse granulated sugar (Affiliate Link): https://amzn.to/4etrlEJ ......

or

ry Ingredients

• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon (5 g) salt
• 1 ½ cups (355 g) mini semi-sweet chocolate chips

Wet Ingredients

• 1 cup (200 g) granulated sugar
• ½ cup (120 g) avocado oil (any neutral-flavored oil, NOT olive oil)
• 1 tablespoon (15 g) vanilla extract
• ½ cup (125 g) sourdough starter (fed or discard)
• ¾ cup (185 g) sour cream
• ¼ cup (60 g) milk (whole, skim, or any plant-based milk)
• 2 eggs

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INSTRUCTIONS

• Preliminary Note: We highly recommend measuring the ingredients in grams with a kitchen scale. Please note that if you use measuring cups, the taste and texture may differ.
• Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners (*see notes).
• In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon (5 g) salt. Set the bowl aside.
• In a separate bowl, mix the wet ingredients. Use a whisk to combine the ½ cup (120 g) avocado oil, 1 cup (200 g) granulated sugar, 2 eggs, ¾ cup (185 g) sour cream, ¼ cup (60 g) milk, 1 tablespoon (15 g) vanilla extract, and ½ cup (125 g) sourdough starter discard. Mix until the ingredients come together and are smooth.
• Pour the dry ingredients into the bowl with the wet ingredients and mix the batter until it just comes together. Do not over-mix the batter. Using a spatula, fold in 1 ½ cups (355 g) mini semi-sweet chocolate chips until they are evenly distributed in the batter.
• Use an ice cream scooper to fill the liners. For bigger muffins, the batter should come to the top of the liner. Sprinkle a few chocolate chips on top of each one if you want even more chocolate flavor!
• Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and bake the muffins for 15-18 minutes. When they are done, a toothpick inserted into the center should come out clean or with a few moist crumbs.
• Remove the muffins from the oven and allow them to cool completely in the muffin tin.

NOTES

*This recipe yields about 16 muffins. Since most muffin pans have 12 wells, you can use two or bake 12 muffins first, then bake the remaining 4.

Nutrition

Serving: 1mufffin | Calories: 303kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g

Einkorn Wheat Cookies

 HERES the recipe

Chewy Einkorn Ranger Cookies

Ingredients:

2 cups cane sugar

2 TBSP molasses

1 cup butter

2 eggs

1 TBSP vanilla

1/2 TBSP cinnamon

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

4 cups einkorn flour

2 1/2 cups old fashioned oats

1 cup sunflower seeds

Optional 1 cup chocolate chip, 1 cup flaked coconut, 1 cup rice cereal

Directions:

Cream together sugar, molasses, butter. Add one egg at a time until combined and add vanilla.

Combine cinnamon, salt, baking soda, baking powder, and einkorn flour. Slowly add into wet ingredients. Mix until just combined. Add oats and sunflower seeds and any optional ingredients

I made half a batch with just sunflowers and then a half batch with 1 cup chocolate chips.

Preheat your oven to 350degF and prepare your baking sheets with silpat mats or parchment paper

Using a one TBSP scoop begin portioning out your cookies. My trays hold 12 cookies

Bake for 12 minutes and allow to cool for 5 minutes before transferring to a cooling rack

ENJOY!

I truly believe the swap to fresh milled Einkorn makes these cookies. Fresh milled flour has this added unique flavor and you just don’t know what you’re missing out on.

Comment EINKORN for the link sent straight to your inbox for this truly beautiful flour

Happy baking!

Boots

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

Mel's Kitchen Cafe Rocky Road Chocolate Cookie Bars

 

• 10 tablespoons (141 g) salted butter, cut into pieces
• 2 cups (340 g) semisweet chocolate chips, divided
• ¾ cup (159 g) packed light brown sugar
• ½ cup (106 g) granulated sugar
• 2 large (100 g out of shell) eggs
• 2 teaspoons vanilla extract
• 1 ¾ cups (249 g) all-purpose flour
• 2 tablespoons (12 g) cocoa powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ cup (84 g) chopped pecans or walnuts
• 2 ½ cups (142 g) mini marshmallows (half of a 10-ounce bag)

Instructions 

• Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper. Lightly grease with cooking spray. Set aside.
• In a large microwave-safe bowl, combine the butter and 1 1/4 cups (213 g/7.5 oz) of the chocolate chips. Microwave for 45-second intervals, stirring in between, until melted and smooth (don't over heat).
• Add the brown sugar, white sugar, eggs and vanilla and whisk to combine well.
• Add the flour, cocoa powder, salt, baking soda, and baking powder. Stir until just combined and no dry streaks remain.
• Add the pecans and remaining 3/4 cup chocolate chips (128 g/4.5 oz). Stir until evenly combined.
• Press the mixture into the prepared pan and immediately (while the dough is soft) sprinkle the marshmallows over the top. Push the marshmallows lightly into the dough with your fingers (kind of like stippling the top of focaccia bread).
• Bake for 22 to 24 minutes until the marshmallows are lightly golden, the edges are set and the middle is puffed (don't over bake – if you aren't sure if the bars are done, err on the side of under baking slightly).
• Let the bars cool in the pan. Cut into squares and serve. These are delicious at room temperature, slightly warm, or chilled.