SOAKED GRAIN MUFFINS OR QUICK BREAD
This recipe is from Sue Gregg. I'm learning a little about soaking grains and beans to bring out their nutritionally quality and to cut the phytates. You may cut the recipe in half if you don't have a large enough blender (like a Vitamix). See add-ins in the directions. I used olive oil for the coconut and kefir and it worked fine.
Provided by WI Cheesehead
Categories Quick Breads
Time 7h25m
Yield 24-36 muffins
Number Of Ingredients 8
Steps:
- Put first 4 ingredients into blender in order and blend for 3 minutes on high (1 1/2 minutes in a Vitamix).
- Cover and let stand on counter for at least 7 hours, overnight, or 12 hours.
- After soaking, add salt, soda, powder and eggs. Blend until mixed. Stir in any additions.
- Put into prepared muffin pans and bake at 400 degrees for 20-25 minutes.
- Mini muffins: Bake at 400 degrees for 10-15 minutes. Loaves: bake at 350 degrees for 55 minutes or until tests done. (makes 2 loaves).
- Additions:.
- ~For Blueberry/Millet: 2 C blueberries, 2 t cinnamon, 1/2 C millet.
- ~For Banana: 4-6 mashed bananas, 2 t cinnamon,,1/2 C - 1 C walnuts.
- ~For Carrot or Zucchini: 2 C grated carrot or zucchini, 2 t cinnamon, 1/2 c - 1 C oats.
- ~ For Chocolate: 6-7 T cocoa powder, 1-2 C chocolate chips.
- ~ For Apple: 2 diced apples, 2 t cinnamon, 1 t nutmeg, optional.
- ~ For Poppyseed: 4 T poppy seeds, 2 t vanilla.
- ~For Pumpkin: 2 C pureed pumpkin, 2 t cinnamon, 1/2 t nutmeg, 1/4 t ground cloves.
Nutrition Facts : Calories 135.7, Fat 9.7, SaturatedFat 8.1, Cholesterol 18.4, Sodium 356.8, Carbohydrate 12.7, Sugar 12.6, Protein 1.2
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Isla Brashaw
[email protected]These muffins are a great way to sneak some extra nutrition into your diet.
Jamie Lasscock
[email protected]I've been making these muffins for years, and they're always a favorite. They're moist, flavorful, and they freeze well.
Carlos Lopez
[email protected]These muffins are a lifesaver on busy mornings. They're quick and easy to make, and they're always a hit with my family.
Jonathan Simanca
[email protected]I'm not a big fan of muffins, but these ones are actually really good.
Umair Chughtai
[email protected]These muffins are a great way to get your kids to eat their grains.
Lara Set
[email protected]I'm always looking for new and healthy muffin recipes. These muffins fit the bill perfectly!
Md kshebwinw Hi hdi
[email protected]These muffins are perfect for a packed lunch or a snack on the go.
No copyright Free fire
[email protected]I love that these muffins are made with whole grains. They're a much healthier option than traditional muffins.
Siwaya Solo
[email protected]These muffins are a great way to use up leftover grains. They're also a healthy and delicious snack.
Mercy
[email protected]I'm so glad I tried these muffins. They're a great addition to my breakfast routine.
lawanna foster
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
Generous Nakalema
[email protected]I love the nutty flavor of these muffins. They're also really moist and fluffy.
Martin Gasca
[email protected]These muffins are a great way to start the day! They're filling and satisfying, and they give me a boost of energy.
Sajjad Hossain
[email protected]I wasn't sure what to expect with these muffins, but I was pleasantly surprised. They're really moist and flavorful, and they have a great texture.
Iyed Abdelati
[email protected]These muffins are delicious! I love the combination of grains and nuts. They're also really easy to make, which is a bonus.
charles kalia
[email protected]I've made these muffins several times now, and they're always a hit with my family and friends. They're so easy to make, and they're a great way to get a healthy breakfast or snack.
Ishwari Koirala
[email protected]These muffins are a great way to use up leftover grains. I used a mix of quinoa, brown rice, and oats, and they turned out great! The muffins are moist and flavorful, and they have a nice nutty flavor from the grains.