Jun 22, 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...



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 get too much coconut.)

In the meantime...

Pour the batter up and pop in the oven.

Serve with plenty of butter. (You can never get 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

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?

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).

Linked up with Kelly at Real Food Wednesday and Works for Me Wednesday.


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  1. I tripled this recipe, poured the batter into paper lined muffin tins and put them in the freezer. After the batter froze I put the unbaked muffins in gallon size bags and put them back in the freezer. This morning I put 12 of the frozen muffins back in the muffin tin and baked at 375 degrees for 30 minutes. They came out great! Tasted just like fresh muffins.

  2. Wow, I know you posted this a very long time ago, just wanted to say thanks! These are SO much better than the recipe in Nourishing Traditions. :) We have a keeper!

  3. hi there, ive tried this recipe 3 or 4 times now and was wondering if im doing something wrong :( They are SO crumbly, just picking them up wrong can make them fall apart and also the outsides are kind of crunchy while the insides are soft. is this how they are meant to be?

  4. So sorry, joyfulhelpmeet. I'm not exactly sure what to tell you, but I do know that a lack of moisture is what causes muffins/cakes to be crumbly or dry. Over-mixing can cause dryness as well, which can also contribute to the outsides being crunchy. I think I'd check a few things:

    1) Make sure you are using PASTRY flour (soft white wheat berries) and not regular whole wheat (hard wheat berries), which is a completely different ball of wax.
    2) Make sure you are using LARGE eggs and a full two cups of milk.
    3) Melt your coconut oil and THEN measure out a cup.
    4) Be sure to gently FOLD in your wet ingredients with the dry, just until combined.

    They are not meant to be the way you describe. They should be more like a traditional muffin. I truly hope this helps. Let us know how it goes!

    1. ahhh this sheds light. I was indeed using regular whole wheat flour. this also explains why my soaked mixture was the texture of bread dough rather than thin like yours! thank you :)

  5. Oh, good. I'm glad we solved the mystery! Let us know how they turn out on your next try.

  6. well you asked for an update and here it is :) we have achieved success!!! These are now our favorite muffins and we eat them at least every other week! I found the trick was using paper liners like you did as the silicone one i was trying to use were not good for even baking of this recipe. mmmmm i'm enjoying a cinnamon and coconut one right now while my girls eat chocolate chip ones :) Thank you so much for the recipe and the extra tips.



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