September 20, 2012

It's that time of year! :) Apple Cinnamon Muffins

Apple Cinnamon Muffins

3 cups flour (you can use spelt, whole wheat, kamut, or other alternative grains)
2 cups buttermilk, kefir or yogurt
2 eggs, lightly beaten
1 tsp. sea salt
1/4 cup maple syrup 
2 tsp. baking soda
1 tsp. vanilla extract
3 Tbsp. melted butter
(This is the Basic Muffin recipe)
Apple cinnamon variation: Add 2-3 small-medium apples, grated or diced, 1/2 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg (and raisins would also be good)
1) Add the flour to a large bowl, stir in your choice of cultured dairy until well mixed, then cover with a cloth and leave in a warm place and leave for 12-24 hours (the longer, the better). The recipe notes that if you have dairy allergies, you can substitute 2 cups of water with 2 Tbsp of either whey, lemon, or vinegar instead, for soaking the flour.
2) Blend in remaining ingredients.
3) Pour into well-buttered muffin tins, filling about 3 quarters full. Bake at 325 F for about 1 hour, or until toothpick comes out clean. Also, note that soaked flour recipes take longer to bake than traditional baking recipes- they really do need the full hour, occasionally a little longer!

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