Inspired by Millie’s master muffin recipe, and because I have a need for a good soaked basic muffin recipe, I joined Millie in tweaking and playing with muffins. And I think I’ve got a good, basic muffin recipe now! I wrote yesterday in the Tuesday Twister about my first two attempts. I took what didn’t work from those batches and tweaked to get to where I am now – and boy, does it feel (no, taste) good! Thank you, Millie, for your great example, pioneering spirit, and inspiration.
My favorite muffin spice is ginger. In these muffins, it tastes a little bit lemony. So I think adding some poppy seeds to the soaking would be a really nice addition. I’m going to try that next time.
Soaking grains is very important – the step of soaking neutralizes the phytic acid, which, if left unchecked, would block mineral absorption. You might also be interested in the Basic Sprouted Muffin, which uses sprouted flour. Sprouted flour offers the benefit of phytic acid being neutralized, but it also offers additional benefits: it digests like a vegetable, and certain vitamin levels are increased.
Makes 1 dozen muffins
- 1-1/2 cups whole wheat pastry flour
- 1/2 cup rolled oats
- 2 tablespoons raw apple cider vinegar or Kombucha
- 1 cup raw milk
- 2 local, pastured eggs
- 1/2 cup evaporated cane juice or Sucanat or other solid natural sweetener (powder in food processor if coarse)
- 1 teaspoon vanilla
- 1/2 cup virgin, unrefined coconut oil (melted if solid at room temperature)
- 1 teaspoon sea salt
- 2 teaspoons aluminum-free baking powder
Spices of your choice: (I like…)
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
Add-ins of your choice: (I like…)
- 1/2 cup raisins
- 1/2 cup chopped crispy nuts (soaked, then dehydrated ala Nourishing Traditions style)
- 1/2 cup unsweetened shredded coconut
- 1 cup shredded zucchini, apple, or carrot (additional moisture may require additional cooking time)
In mixing bowl, combine flour, rolled oats, apple cider vinegar (or Kombucha), and milk. Cover and let soak overnight, up to 24 hours.
When ready to bake, preheat the oven to 375 degrees.
In separate mixing bowl, whisk together eggs, sweetener, and vanilla. While whisking (to avoid cooking the eggs if the coconut oil is on the warm side), add in the coconut oil. Whisk until smooth.
Add salt, baking powder, and spices to the wet ingredients. Whisk fully.
Add wet ingredients to the soaked flour mixture. Mix until smooth.
Add add-ins and mix to incorporate.
Fill oiled muffin tin, or paper-lined muffin tin, with the batter 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.
Take out of oven and transfer muffins to a cooling rack. Store in an airtight container when fully cooled.
The Gallery of Thanksgiving Sides is coming up on Thursday, November 19 – think about what Thanksgiving side dish you’d like to contribute!
This post is part of Real Food Wednesday, this week hosted by Cheeseslave.
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