Soaked Oatmeal Muffins

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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

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