Black Sapote is known as "chocolate pudding" fruit. Its creamy dark color gives it the reputation!
The flavor is more similar to a creamy persimmon than chocolate, but the color will definitely trick your mind. In fact, Shannon thought I had used cacao powder in here because they really taste quite chocolatey. We did ad some chocolate chips to make it "double chocolate"!
He said these are the best muffins I've ever made!
If you don't have black sapote, you could substitute ripe bananas and cacao powder.
Wet Ingredients:
1 cup mashed chocolate/black sapote (*pumpkin or bananas!)
1 cup active 100% hydration sourdough starter (*if you do not have sourdough starter then mix 1/2 cup flour with 1/2 coconut milk/water/milk/cream to make a similar hydration mixture)
110 g melted butter
1/4 cup heavy cream (or coconut cream)
1/4 cup molasses
2 eggs
2 tbs chocolate mango vinegar (or any of our other fruit vinegars)
Dry Ingredients:
1 cup flour
1.5 tsb sifted baking soda
1 tbs of cinnamon
1/2 tsp salt
1/4 cup sugar
1/2 semi dark chocolate chips
1. Preheat the oven to 400F
2. Blend all the wet ingredients in the blender so that there are not streaks of sourdough starter, add the eggs last for a quick pulse
3. Mix dry ingredients in a separate bowl
4. Fold the dry batter in to the wet until barely combined
5. Place in oiled muffin pan and drop the oven down to 375 degrees
6. Bake for about 20 minutes
