Sourdough Sweet Potato Chocolate Chip Muffin Recipe

• 00:00 🧁 I introduce my Sourdough Sweet Potato Chocolate Chip Muffins, emphasizing their deliciousness and sharing a glimpse of the moist inside.
• 01:13 🌽 Highlight the importance of breakfast, especially during a pantry challenge, and introduces the nutritious aspects of the muffins.
• 02:06 🌾 I discuss using freshly milled Corazon wheat (kamut wheat) for its health benefits and affordability, suggesting alternatives for those without a mill.
• 03:00 🍠 In adapting to the pantry challenge, I utilize organic sweet potato puree, explaining the option of using gluten-free flour and suggesting a kefir substitution for sourdough.
• 10:19 🔄 Explain the benefits of fermentation in the muffins, including improved gut health and reduced blood sugar impact, while also offering optional nutritional enhancements.

My Sourdough Sweet Potato Chocolate Chip Muffin Adventure

Hey there, folks! Brandy here, your home chef extraordinaire, and I’m beyond excited to share my recent kitchen experiment – the Sourdough Sweet Potato Chocolate Chip Muffins. Get ready to join me on a flavor-packed ride through my latest YouTube video, where I spill the beans on crafting these scrumptious delights.

In the video, I spill the beans about how I tweaked my go-to sourdough pumpkin recipe to create these mouthwatering muffins. Trust me, they’re not just good; they’re fantastic. I wanted to give you a sneak peek into the delightful world inside these treats, and I’m stoked to share the recipe details in the video description.

Despite a few health bumps in my family’s road, I rolled up my sleeves and dived into making these muffins because, let’s face it, breakfast is a big deal. Especially when you’re in the midst of a pantry challenge, trying to whip up something nutritious from what you already have. Leftover pot roast for breakfast? Not my style. These muffins, though – that’s a different story.

Now, let’s talk ingredients. I wentfor freshly milled Corazon wheat (aka kamut wheat), organic sweet potato puree, and a cup of sourdough discard for that extra oomph. And don’t worry if you’re not a wheat miller or sourdough aficionado; I’ve got alternatives for you too. This recipe is all about inclusivity.

As I mixed in brown sugar for that touch of sweetness, I also threw in some tips for those adventurous enough to try honey or maple syrup. The Danish dough whisk made its debut in the video, making the mixing process a breeze – perfect for muffin-making enthusiasts.

Throughout the video, I shared nuggets of wisdom on achieving the perfect consistency and why fermentation is the unsung hero in the nutritional game. I’m pretty jazzed about the perks of fermented foods – think better gut health and tamed blood sugar levels – and I can’t wait to share the excitement with you.

The grand finale? A taste test, of course! I spilled the beans on my initial thoughts, building up the suspense for the real test – what my family thinks of these muffins.

If you’re on the lookout for a tasty yet health-conscious addition to your culinary repertoire, my Sourdough Sweet Potato Chocolate Chip Muffins might just steal the spotlight. Stay tuned for more culinary escapades and delightful recipes straight from my kitchen.

-Brandy SowingBack.com 🙂

Recipe:

Sourdough Sweet Potato Chocolate Chip Muffins Recipe

• 1 can or 2 cups sweet potato puree
• 2 cups of freshly milled flour (all purpose & GF)
• 1 cup of sourdough discard
• 1 cup brown sugar
• 1/2 oil
• 3 large eggs
• 2 tsps. of vanilla
• 2 tsps. of cinnamon
• 2 tsps. baking powder
• 1 1/2 tsp of baking soda
• 1 tsp of salt
• 1 cup of chocolate chips
• Note: No sourdough; use 1/2 cup flour and 1/2 cup kefir instead.
  • Preheat oven to 350 and grease muffin tins.
  • Mix everything together and scoop 2/3 full in muffin tin.
  • Bake 20 minutes or until toothpick comes clean.