Soaked Oatmeal Muffins

-
 

Soaked Oatmeal Muffins
Crystal Miller




Day 1
1 ¼ cups kefir or cultured buttermilk
1 ½ cups freshly ground whole wheat pastry flour
1 cup quick oats 


Combine kefir, flour and oats.  Cover and let sit for 12 to 24 hours.  


Day 2
¼ cup honey
1 egg
2 T butter, melted
1t baking soda
1t baking powder
½ t salt 


In a small measuring cup or bowl combine honey, egg and melted butter.  Mix this with the flour, oat/kefir mixture until well combined.  Add baking soda, baking powder and salt.  Divide batter between 12 greased muffin cups.  Bake at 350 for 18 to 20 minutes.   


Why soak your grains?
All grains and beans have a substance called “phytic acid” that binds up many of the minerals and we can not absorb those minerals like we should.  Soaking neutralizes the phytic acid and allows us to be able to use those minerals.  Also soaking increases enzymes we need to properly digest the grains.  Soaking also increases the vitamin content of the grains, especially B vitamins. 

Comments

  1. AnonymousMarch 12, 2009 at 2:33 PM

    When you say you cover and let it sit, is that out on the countertop or in the fridge?

    ReplyDelete
  2. quiverfullMarch 14, 2009 at 12:11 PM

    Yes you leave it on the counter.. :)

    ReplyDelete
  3. AnonymousMarch 20, 2009 at 4:46 AM

    hi. I recently got some organic wheat berries and a wheat grinder. How do you make the pastry flour? Is it a specific berry type or a level of grinding?


    I'm making my first WW loaves of bread using the fresh ground wheat. My first soaking, too. I am using your recipe. We will see how they go. I've been doing the white bread and/or half white and half wheat and the family loves it.

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more