Superfood Molasses Sourdough Muffins

Atticus rarely eats meat. It is a little annoying at times, but I also realize it isn't necessary that he does and that he'll probably get around to it eventually. In the meantime, however, I've been in a bit of a scramble to make sure he gets non-meat sources of iron as well as vitamin C to help with absorption. It isn't as easy as I had assumed.

To help with this, I've developed a superfood muffin that provides a generous helping of minerals and other great for you things. These were a big hit. They are very soft and airy, not particularly sweet.

I'll admit upfront, you might not have these ingredients in your pantry, but I think they are well worth picking up and keeping on hand. Also, this recipe calls for unfed sourdough starter. I pulled mine straight from the fridge.




Superfood Molasses Sourdough Muffins

1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1 tsp ginger
heaping 1/4 tsp nutmeg
1/4 tsp turmeric (this adds a boost of health, but if you don't have it don't worry about it)
2 eggs
2/3 cup unsulphured blackstrap molasses
1 cup unfed sourdough starter
1/4 cup coconut oil, melted
1/2 tsp fresh lemon zest
1 tablespoon fresh lemon juice
1/3 cup chia seeds

Grease a 12 muffin tin with butter. Preheat the oven to 350 degrees (I do 325 with my dark nonstick pan.)

Whisk together the dry ingredients (except the chia seeds) in a large bowl. In a medium bowl, whisk together the eggs, molasses, sourdough starter, coconut oil, lemon zest and juice, and chia seeds. Stir the wet ingredients into the dry until well incorporated.

Spoon batter into the muffin tins. Bake about 20 minutes, or until a toothpick comes out clean. Let cool before serving. They go great with milk.

Recipe adapted from this recipe at cate's world kitchen.


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