Friday, July 29, 2011

Basic Muffins and variations




Basic Muffins (taken from Nourishing Traditions Cookbook)

3 cups freshly ground spelt, kamut, or whole wheat
2 cups buttermilk, kefir or yogurt
2 eggs lightly beaten
1 t. sea salt
1/4 cup maple syrup (organic, raw)
2 t. baking soda
1 t. vanilla ext.
3 T. melted butter


Soak flour in buttermilk, kefir, or yogurt in a warm place for 12-24 hours, muffins will rise better if soaked for 24 hours. Blend in remaining ingredients. Pour into well buttered muffin tins, filling about 3/4 of the way. Bake at 325° for about 1 hour or until a toothpick comes out clean.


Variations:
Raisin Muffin- Add 1/2 raisins and 1/2 t. cinnamon.

Blueberry Muffins- add 1 cup blueberries, fresh or frozen. (put 5-7 blueberries on top of batter to prevent from falling during baking, do not mix into batter).

Dried Cherry Muffins- add 4 oz. dried cherries and 1/2 cup chopped pecans

Fruit Spice Muffins- add 2 ripe pears or peaches (cut in small pieces), 1/2 t. cinnamon, 1/8 t. cloves and 1/8 t. nutmeg.

Lemon Muffins- add grated lemon rind of 2 leamons and 1/2 cup chopped pecans


Ginger Muffins- add 1 Tb freshly grated ginger and 1 t. ground ginger. omit vanilla.

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