2-1/4 cups Jubilee Red Fife Flour
1 cup buttermilk, kefir or plain yogurt (those with milk allergies may use 2 cups of filtered water plus 2 tbsp whey, lemon juice or apple cider vinegar)
1/3 cup melted butter or oil
1/2 cup Jubilee Maple Syrup
2 eggs, lightly beaten
1 tsp vanilla
2 tsp fruit zest (optional)
1/2 tsp salt
1/2 tsp baking soda
1-1/4 baking powder
1-1/2 cup mixed berries of choice
3/4 cups chopped nuts (optional)
Soak flour in buttermilk, kefir or yogurt in a warm place for 18 to 24 hours- muffins will rise better if soaked for 24 hours. Blend in remaining ingredients except for the berries. Pour into well-greased muffin tins, filling about three quarters full. To prevent berries from falling to the bottom of the muffins, do not mix into the batter but place about 5 berries on top of the batter in each muffin tin.Bake at 400 degrees for 5 minutes. After the 5 minutes, decrease temperature to 350 degrees and bake for an additional 10-11 minutes or until a toothpick comes out clean.
Variation: Raisin Muffins
Add 1/2 cup raisins and 1/2 tsp cinnamon.
Variation: Dried Cherry Muffins
Add 4 ounces dried cherries and 1/2 cup chopped pecans*.
Variation: Fruit Spice Muffins
Add 2 ripe pears or peaches, peeled and cut into small pieces, 1/2 tsp cinnamon, 1/8 tsp cloves and 1/8 tsp nutmeg.
Variation: Lemon Muffins
Add grated rind of 2 lemons and 1/2 cup chopped pecans*.