Red Fife Soaked Muffins- Berry, Raisin, Dried Cherry, Fruit Spice, and Lemon variations

October 7, 2018 • 0 comments

Red Fife Soaked Muffins- Berry, Raisin, Dried Cherry, Fruit Spice, and Lemon variations
For grains to be efficiently digested, we need to either soak, sprout or sour leaven them. These soaked muffins are bursting with flavour...and fresh fruit! They make a healthy, hearty side for breakfast or a quick snack. These muffins require only one bowl - less dishes yay! Add up to 1-1/2 cup of your favourite berry combination. Enjoy!
  • Cook Time: minutes
  • Servings: 12 muffins

Directions

INGREDIENTS

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*.

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