Basic Soaked Muffins Recipe
Recipe Description:
A delicious, basic muffin recipe you can doctor up any way you want!
Recipe Ingredients:
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 Sucanat, Rapadura, palm sugar or evaporated cane juice
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, such as: 2 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon nutmeg
Add-ins of your choice, such as: 1/2 cup raisins, 1/2 cup chopped soaked/dehydrated nuts, 1/2 cup unsweetened shredded coconut, and/or 1 cup shredded zucchini, apple, or carrot
Recipe
Instructions:
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 F.
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 greased 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.
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