Sweets

So next week is the week that will test my resolve in my Real Food Challenge. Next week is the week of every month where my mood plummets and I crave sweets like a madwoman. Since I realize that too many natural sweeteners are still not healthy, I'm going to try to limit my sweets and grain products to a few less-bad-for me indulgences.

To this end, I put my week-old sourdough starter to good use, and made a batch of muffins. I had frozen wild blueberries from snowstorm provisions and a hankering for something baked. The result is somewhat like a blueberry coffee cake, but less sweet. They're in the freezer now to hold for mid-afternoon snacks. I might also bake a batch of brownies out of Nourishing Traditions, since I have a bunch of yogurt left over.

Sourdough Blueberry Muffins

based on this recipe from The Nourishing Gourmet

1 cup active sourdough starter (I feed mine with equal parts flour and water)

1/2 cup water

1 1/2 cups whole wheat flour

1 egg

1/2 stick butter, melted

1/4 cup Rapadura + extra

1/2 tsp. sea salt

1/2 tsp. baking soda

cinnamon and nutmeg

1 cup frozen wild blueberries

Stir together the first three ingredients and allow to sit out, covered for 3-12 hours. I let mine sit for 8 hours in the kitchen, where it stays pretty warm year-round, especially when I'm home cooking lunch instead of at work. Right before you're ready to mix the rest of the batter, preheat the oven to 400 degrees and butter a muffin tin. Then, add the rest of the ingredients, except the berries, whisking to break up the stretchy soaked flour. Add some water to a good muffin batter consistency. Fold in the blueberries. Spoon into the muffin tins until 3/4 full. Top each muffin with a small sprinkle of Rapadura. Bake for 25 minutes, or until a toothpick comes out clean and the muffins are brown. Eat warm with lots of good butter. I got 11 muffins.