I hoped Erin would keep sharing her yummy recipes with us, and she has. Erin gave us the fabulous sourdough English muffins, which you must try if you haven’t already. They are getting rave reviews. She also shared her no-soaking required, easy sourdough waffles. Please welcome her back today as she shares her gorgeous and flexible soaked, spiced, oatmeal-yogurt muffins.
This tasty and nutritious muffin recipe was adapted from the Oatmeal-Yogurt Cake recipe found in The Enchanted Broccoli Forest by Mollie Katzen. Enjoy!
- 2 cups flour of choice (you can mix and match)
- 3/4 cup rolled oats
- a few tablespoons ground flax seed (optional)
- heaping 1/2 tsp. cinnamon
- heaping 1/2 tsp. allspice
- heaping 1/4 tsp. ginger
- heaping 1/4 tsp. nutmeg
- 2/3 cup plain yogurt plus 1/2 cup milk (or you could use all yogurt, kefir, buttermilk, or coconut milk, along with 2 tablespoons of an acid such as raw apple cider vinegar, lemon juice, or whey)
- 3/4 cup sweetener (I finished some things up and used 1/4 c. maple sugar, 1/4 cup sucanat, and 1/4 cup honey)
- 1/2 cup melted butter or coconut oil
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- add ins like grated carrot, dried fruit, crispy nuts, unsweetened coconut, grated/patted dry zucchini, dark chocolate chunks for a treat…
*Life is too short not to heap your spices!*
In a medium sized bowl stir together your flour, oats, ground flax (if using), and spices. Add to this mixture your yogurt and milk or whatever combination of liquid you desire. Stir. This will be a stiff dough. You may want to use your hands to make sure all dry ingredients have become wet. Cover the dough ball (still in the bowl) with a piece of plastic wrap and leave to rest on your counter for as little as 8 and up to 24 hours.
When you are ready to finish up your muffins, grab a smaller size bowl and whisk together your sweetener of choice, the melted butter or coconut oil (not too hot), 2 eggs, salt, and vanilla. Once nicely incorporated add your baking powder and baking soda. Whisk again.
Now, this is the strange part. This is why I only have finished product pictures of these muffins. I was not sure if this little experiment was going to turn out. We never know unless we try!
Preheat your oven to 350 degrees and make sure your middle oven rack is ready to go. Pour your liquid onto the dough ball. Wash your hands, and dive in. You need to squoosh and squoosh and break up that dough ball to incorporate the liquid. It seems crazy, but it works. I can’t even imagine doing this with a spoon. As you squoosh, try to break up every little clump your fingers come across. Takes a little bit of time, but I must say, it is worth the effort. Once your dough looks like normal muffin batter, stir in your add ins. Fill your muffins cups 2/3 full.
I made 12 regular size muffins, 12 mini muffins, and then a random muffin pancake. I heated up my cast iron, took that random bit of dough that was left over in my bowl, and gave a pancake a try. It worked! Spread it out a little bit, give it some time, and you will have a delicious muffin pancake to enjoy.
Bake in a preheated 350 degree oven for 10 to 25 minutes (keep an eye on them) depending on the size of your muffin tins. Enjoy warm with butter or honey or homemade jam or a slice of cheese or yogurt cheese or egg salad… Mercy! The possibilities are endless! These muffins freeze beautifully and keep on the counter for a week or so. A slight warm up for the older muffins does bring back that fresh out of the oven experience. Delish!