In our family, we love eating muffins for breakfast and for snacks throughout the day. I’ve made this recipe dozens of times and it always turns out great! These muffins are moist and will last for several days, but we usually eat them all within a day.
Soaked Fruit & Spice Muffins
(from Nourishing Traditions)
1 1/2 cups whole wheat flour, freshly ground
1 cup yogurt (or buttermilk or kefir)
1/2 tsp. sea salt
1 tsp. baking soda
1/4 tsp. cinnamon
dash of cloves
dash of nutmeg
2 Tbsp. pure maple syrup (grade A or B)
1/2 tsp. vanilla extract
1 1/2 Tbsp. melted butter
1 ripe pear (or peach), peeled and finely diced
Grind wheat in the WonderMill.
Combine flour and yogurt in a bowl, stirring well to combine. Cover with a towel and leave in a warm place (like the top of the stove) for 12-24 hours. I usually wait close to 24 hours.
The next day, preheat oven to 325 degrees. Line 12 muffin tins with paper liners.
Stir all remaining ingredients into the batter. Pour batter into tins. Bake for 25 minutes or until a toothpick comes out clean.
Enjoy with butter!