I got this recipe from Nourishing Traditions. It is a wonderful cook book that contains so much information on how to nourish your body. I think everyone should have a copy of this cook book!
These muffins use soaked flour. If you are wondering why soaked flour, then I will tell you what Nourishing Traditions has to say about it.
"Housewives of old knew that the most delicious pancakes, muffins and cakes could be make by soaking flour in sour or cultured milk, buttermilk or cream.........Because they are acidic, buttermilk, cultured milk, yoghurt and whey (as well as lemon juice and vinegar) activate the enzyme phytase, which works to break down phytic acid in the bran of grains. Sour milk products also provide lactic acid and lactobacilli that help break down complex starches, irritating tannins and difficult-to-digest proteins. Soaking increases vitamin content and makes all the nutrients in grains more available."
These muffins do taste delicious! But I am a big fan of muffins.
3 cups spelt, kamut, or whole wheat flour
2 cups buttermilk, kefir, or yogurt
2 eggs, lightly beaten
1 teaspoon sea salt
1/4 cup maple syrup
2 teaspoons baking soda
1 teaspoon vanilla extract
3 tablespoons melted butter
1 cup blueberries, fresh or frozen*
- Soak flour in buttermilk, kefir, or yogurt in a warm place for 12 to 24 hours-muffins will rise better if soaked for 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice, or vinegar in place of undiluted buttermilk, kefir, or yogurt.)
- Preheat oven 325. Blend in remaining ingredients.
- Pour into well-buttered muffin tins, filling about three quarters full.
- Bake at 325 for about 1 hour or until a toothpick comes out clean.
Note: I used yogurt because that is what I had, but buttermilk or kefir would work just as good. Also my muffins were done after 35 minutes so I would start checking them around that time.