Soaked Flour Muffins

I love the versatility of this recipe!  Thanks to Eat Nourishing for a great recipe!

2 cups of whole grain flour, preferably freshly ground (I used whole wheat)

3/4 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 2 TBS lemon juice, whey, or apple cider vinegar)

1/2 cup melted butter/ghee or coconut oil (lard or tallow might be ok too)

I cup pureed pumpkin, squash, carrot or sweet potato (could also use mashed banana or apple/pearsauce)

2/3 cup sucanat/rapadura or granulated palm/maple sugar

2 eggs, pastured or free-range organic

1/4 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp sea salt

1/4 tsp cloves

1/2 tsp cinnamon

1/4 tsp nutmeg

Optional add-ins: 1/2 cup dark chocolate chips, raisons, dried cranberries, chopped dates, coconut flakes, or crispy nuts

Recipe Instructions:

In a glass bowl, combine the flour, sour dairy, and melted fat together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24. The longer it soaks, the greater the reduction of phytic acid. It is also important that you place this mixture somewhere warm. A good place is your oven with just the light on, or a dehydrator set on low. A cold counter top in the winter is not going to reduce any phytates. You need warmth. 

Once the batter has had a good soak, add in the rest of the ingredients. You will have to give it all a very good stir. Forget what you have learned about making muffins in the past. It’s not going to work here… but it doesn’t matter, they’re still going to turn out fine! I think I may have even used my electric mixer to get everything incorporated really well, that’s ok! Fold in your add-ins at the end, if using. 

Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 325 degree oven for about 30-35 minutes. A toothpick inserted into the center should come out clean and your house smelling wonderful. That’s how I know something is ready, it smells done! This recipe makes about 16 regular sized muffins. 

Allow to cool for a few minutes and be sure to serve with plenty of raw pastured butter. Cream cheese would be good too… Add a tall glass of cold raw milk and you’ve got yourself a decent breakfast or afternoon snack!