Strawberry and dark chocolate muffins with khorasan

These muffins are 100% wholegrain and low in sugar. They’re a great nutritious snack for kids. We generally throw in at least half a cup of discarded sourdough starter but it won’t hurt to add more if you want.

Processed with VSCO with f2 preset

Ingredients

  • 1 1/2 cups of rosella wholewheat flour
  • 1 cup of khorasan flour
  • 3 tsp of baking powder
  • 1/2 cup of discarded sourdough starter
  • 90g of olive oil
  • 2 tablespoons of raw sugar
  • 1 1/4 cups of runny yoghurt
  • 2 eggs beaten lightly
  • 200g of strawberries, chopped
  • 150g dark chocolate, chopped

Method

  • Preheat oven to 180C and grease a 12 hole muffin pan
  • Combine flours and baking powder in a large bowl. Mix in oil, sourdough starter, yoghurt, sugar and eggs. Be careful not to over mix. Stir in the strawberry and chocolate.
  •  Spoon mixture into the muffin pan holes and bake for about 20 minutes. Enjoy!

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