Very tasty, but definitely more like bran muffins than super-sweet pastry muffins. I used whole-wheat starter, which gave a slightly nutty flavor that went well with the dense, slightly chewy texture. I also used carob chips instead of chocolate--the malty undertaste of the carob worked better with the sourdough tang than I think chocolate would. (Besides, I was out of chocolate chips.)
My batter seemed just a hair too sour to me, so I put a spoonful of honey in, and it made all the difference.
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