Sourdough muffins

Give your sourdough starter a new lease of life with these hearty, characterful muffins. Using da Carla sorghum and buckwheat flour, we create a bake that strikes a balance between an indulgent treat for your coffee break and a nutritious artisan bread. These gluten-free powerhouses are naturally rich in iron, fibre and antioxidants, while also being gentle on the stomach and giving a steadier blood sugar than classic baked goods.

The pure whole grains lend a deep, toasted flavour that pairs perfectly with the toffee-like notes of the browned butter. These muffins are "bready" in exactly the right way – they have substance, a satisfying chew and a rustic character that makes them just as at home at a luxurious weekend brunch as with your afternoon coffee. The secret behind their moistness is the resting time, which lets the flour fully absorb the liquid to optimise both texture and nutrient uptake.

Ingredients:

• 100 grams butter50 grams dark muscovado sugar
• 50 grams coconut sugar 1 pinch vanilla powder1 large egg, cold straight from the fridge200 grams da Carla organic sorghum flour1 teaspoon da Carla organic tapioca flour½ teaspoon baking powder½ teaspoon saltapprox. 100 grams dark chocolate, roughly choppedFlaky sea salt for topping (optional)

Here's how

• Start by browning the butter in a saucepan. Once it is nicely browned, give it a good stir and then let it cool while you weigh out the flour and prepare the other ingredients.
• In a bowl, mix the sugar and vanilla powder. Once the butter has cooled, pour it over the sugar mixture and stir until well combined. Make sure the butter-and-sugar mixture is cool enough that the egg does not curdle when you add it. Then gently stir in the egg.
• In another bowl, mix the sorghum flour, tapioca flour, baking powder and salt. Stir the flour mixture into the egg mixture to form a soft dough.
• Fold in the chocolate pieces. Shape the dough into 8-10 balls and flatten them slightly to give them a nice shape. Sprinkle a little flaky salt over the cookies for an extra touch if you like. Place them on baking parchment, a few centimetres apart, and put them in the fridge for an hour, or until firm.
• When it is time to bake, preheat the oven to 175°C.
• Bake in the middle of the oven for 15-20 minutes. Timing can vary from oven to oven, so start checking the cookies after 15 minutes.
• Store the cookies in the fridge