Soaked Pumpkin Muffins
- 2 cups of whole grain flour, preferably freshly ground (I'm using spelt lately)
- 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). I used kefir.
- 1/2 cup melted butter or coconut oil
- 1 cup pureed pumpkin, squash, sweet potato, carrot, mashed banana or applesauce
- 2/3 cup sucanat or granulated palm sugar (we are using less than this now)
- 2 (good!) eggs
- 1/4 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp sea salt
- 1/4 tsp cloves (optional)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Optional add-ins: ground flax seeds, 1/2 cup raisins, dried cranberries, chopped dates, chocolate chips or crispy nuts (we use cranberries and walnuts often. Chocolate chips are yummy, too!)
1. In a glass bowl, combine the flour, dairy, and melted butter/oil 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, 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 (you will not hurt the texture by "over mixing" these). I use my Kitchen Aid mixer to get everything incorporated really well. 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 325 degree oven for about 30-35 minutes. (Or 350 for about 20 minutes.) When they are done, a toothpick inserted into the center should come out clean and your house should smell wonderful. This recipe makes me about 16 regular sized muffins. We double and triple the recipe and it works beautifully.