I am so amazed how time flies sometimes. Time zips by so quickly that I forget to be responsible. This week I almost became a double murderer due to being neglectful. I didn’t mean to be a killer, but I am. I stopped feeding my vinegar some time during the summer. The vinegar was starting to form a pretty good mother and I figured it was time to let it ferment the rest of the way and then I could harvest some pretty great vinegar and pop the mommy into more wine to start over. Well… out of sight out of mind. This week I thought about the fact that I hadn’t looked at it in a really long time. I took a look and there was this thick disk of vinegar mother floating on the surface (good news) but, to my horror, she was covered in blue mold (bad news). I tried to lift this mess off of the vinegar (which looked fine), but I dropped it back in and the blue mold dispersed into the vinegar. Now I know that John (DrFugawe) will probably chide me for being a wimp… but… I got grossed out, so I tossed the vinegar and the mother. Thus, I am a murderer!
I also forgot about mostly whole wheat Herbert. He was in the fridge, so I thought things were fine. It turns out that I forgot to feed him since mid December. This happened last year, but white flour Herbert seemed…well…more… resilient. Whole wheat Herbert made a layer of black (ew!) hooch. I poured off the offending black liquid and then I thawed him out and fed him, but there was almost no life affirming activity. I have been tending to him round the clock but things don’t look that good. He is definitely on life support. Because I need to keep feeding him, I also needed to find a use for the extra starter. Herbert still looked okay enough for something like waffles, but just not nearly strong enough for bread. I remembered a recipe I bookmarked. Time flies and I realized that I meant to make Kathie’s Chocolate Cherry Sourdough Muffins way back in July when I came across the recipe on YeastSpotting. Now was the time.
I thought I had all of the ingredients but I was out of milk and must have used up my dried cherries during my Christmas cookie bake-a-thon. I stared at the bags in my cupboard and what caught my eye was pure genius. I had a huge bag of unsweetened shredded coconut that I got on the cheap from a local health food store and a bag of raw pecans. I would make a nutty coconut filled muffin instead. I wanted the coconut to be moist and sweet so since I already decided to steal my boyfriend’s rice milk to sub in for the missing milk (I’m a thief as well as a murderer). I thought soaking the coconut shreds in some honey sweetened rice milk would be just the ticket. It worked out well. The coconut softened, sweetened a bit and then flavored the leftover rice milk in the bowl.
The muffins were wonderful. They had great oven spring and a cake like texture. They were both chewy and crunchy from the nuts and coconut, but being low-fat with no refined sugars (I also substituted maple syrup for sugar) they had a mild, clean cocoa flavor. I felt really good after eating one. My boyfriend had to stop himself from eating many, many more muffins than he did.
Thank you Kathie for your recipe. I am submitting my version of it to YeastSpotting.
Coco-nutty-cocoa sourdough muffins
2 tbsp honey
1 cup unsweetened, plain rice milk
1 ½ cups unsweetened shredded dried coconut
½ cup cocoa powder, measured and then sifted
1 ½ cups whole wheat pastry flour
¾ tsp baking powder
½ tsp salt
¾ cup well fed 100% hydration sourdough starter (mostly whole wheat this time)
½ cup grade B maple syrup
1 egg, beaten
½ cup unsweetened applesauce
1 tsp vanilla
1 cup pecan pieces plus 12 pecan halves for garnish
Olive oil cooking spray
Preheat the oven to 375 degrees, F. Spray two six cup muffin tins with olive oil spray and set aside.
Pour coconut into a medium sized bowl. Whisk together honey and rice milk until the honey is dissolved. Pour rice milk mixture over the coconut. Mix until combined and let stand for at least fifteen minutes.
In a large bowl, combine cocoa powder, whole wheat pastry flour, baking powder and salt.
In another large bowl, combine starter, maple syrup, egg, applesauce and vanilla. Add wet ingredients and coconut mixture to flour mixture and mix until just combined. Gently fold in pecans.
Divide batter between muffin tins. It will fill up the tins, so make sure the batter is pretty evenly divided. Top each muffin with a pecan half. Bake in the oven for 20 – 25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cool on a wire rack before serving.