Friday, July 1, 2011

Soaked Whole Wheat Muffins

So...you've soaked some flour, milk, and raw apple cider vinegar, huh? What can you do with it? First, get a cute helper to unveil the happy mess.



While your helper is staring anxiously at the big bowl of goop she's dying to stir, grab another bowl and beat four eggs in it. Then add something sweet...


and...


and...


Now the two shall meet. Soaked mixture?


Meet your flavor-enhancing pal.


Mix the two together. Or have your helper do it. Ya might even add some coconut flakes. (You can never have too much coconut.)


In the meantime...


Pour the batter up and pop in the oven.


Serve with plenty of butter. (You can never have too much butter.)


The extras can be completely cooled...  (This is my ingenious way of doing that without getting out the cumbersome wire rack.)


...and then packaged for the freezer.** (Twelve muffins fit just right in a gallon-size baggy.)


This recipe, which is entirely tweak-able, is from Gnowfglins.

Know what's goo-OOD in them? Fresh blueberries!


Soaked Whole Wheat Muffins
Makes 2 dozen muffins

Ingredients:
3 cups whole wheat pastry flour (ground from soft white berries)
1 cup rolled oats
3-4 tablespoons raw apple cider vinegar
2 cups raw milk
4 pastured eggs
1- 1 1/2 cups Sucanat, Rapadura, or Muscovado
2 teaspoons vanilla
1 cup virgin, unrefined coconut oil, melted
2 teaspoons sea salt
4 teaspoons aluminum-free, non-gmo baking powder

You can add whatever else you may like. I added 4 teaspoons cinnamon to this batch, along with 3 big ol' handfuls of unsweetened coconut flakes. But raisins and chopped nuts are also delish. Or add shredded zucchini, apple, carrot, something like that. (You'll need to add cooking time with these guys.) Or, like I said, local blueberries make any baked treat that much more divine. I mean, right?

Directions:
Combine first four ingredients, cover and soak overnight or up to 24 hours.

When you are ready to bake, preheat the oven to 375 degrees. In a separate bowl, whisk eggs, sweetener, and vanilla. Then whisk in the coconut oil until smooth.

To these "wet" ingredients, add salt, baking powder, and whatever spices you like (cinnamon, ginger, nutmeg, whatever).

Now add the wet ingredients to the soaked flour mixture. Add any additional yummies like the raisins, coconut, or blueberries I mentioned.

Fill oiled, or paper-lined muffin tin, to a generous three-quarters full each.

Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean and muffins are gently browned.

Recipe can be halved easily.

**Frozen muffins can be placed on a cookie sheet with approximately two inches between them and reheated in a 300-degree oven for about 10-15 minutes, or until the center is no longer a block of ice (or a cold, wet, mushy glob, for that matter).

This was previously posted at Real Food in Little Rock. Today I'm linked up with Food Renegade for Fight Back Fridays!

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