Wednesday, October 9, 2013

Soaked Pumpkin Muffins

Really, these muffins are just SO good. The flavor is excellent, the texture moist, and they rise beautifully. They are also easy; the soaked grains are ready in the morning and the rest comes together easily. We love them so much that I'm often doubling this recipe, which overflows the KitchenAid. (I don't recommend this part!)

Soaked Pumpkin Muffins:

  • 4 cups of whole grain flour, preferably freshly ground (I used whole wheat)
  • 1 and 1/2 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 2 TBS lemon juice, whey, or apple cider vinegar). I usually use kefir and milk.
  • 1/2 cup melted butter or coconut oil
  • 2 cups pureed pumpkin (squash, sweet potato, carrot, mashed banana or applesauce)
  • 3/4 cup sucanat or granulated palm sugar
  • 4 eggs, pastured or free-range organic
  • 1/2 tsp baking powder
  • 3 tsp baking soda
  • 1 tsp sea salt
  • 1/4 cup ground flax seeds (optional)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • Other Optional add-ins:  ground cloves, 1 cup raisins, dried cranberries, chopped dates, chocolate chips or crispy nuts (We do love pecan and chocolate chips!)

1. In a glass bowl, combine the flour, dairy, and melted butter 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.  A cold counter top in the winter is not going to reduce any phytates.  You need warmth.

2. Once the batter has had a good soak, you can add it to the rest of the ingredients. I mix the sucanat with the eggs, add the pumpkin, then the batter a spoonful at a time, (The kids sometimes use their hands to grab blobs of soaked grains and add them to the Kitchen Aid mixing bowl; we use the mixer to get everything incorporated really well!) and then add the other ingredients. Usually, you don't want to overmix your muffins. With this recipe, it doesn't matter. Let the mixer work for you; it takes awhile to get all of the grains incorporated. Fold in your add-ins at the end, if using.

3. Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 350 degree oven for about 20 minutes.  When they are done, a toothpick inserted into the center should come out clean and the muffin tops should be slightly springy. This recipe makes me about 24 regular sized muffins. You can halve or double the recipe with success. Enjoy!

No comments: