Not only does this muffin look good, but it tastes good, too. :) And more than that, being our first attempt at a soaked muffin recipe, we're thrilled to say these are better for you, too.
Confused? Read on...
Just because you’ve switched from white flour to whole grains does not mean that you are getting all the nutritional value. In fact you may also experience new problems with digestion and assimilation. That is because whole grains contain phytic acid in the bran of the grain. Phytic acid combines with key minerals, especially calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract.
Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize a large portion of the phytic acid, releasing these nutrients for absorption. This process allows enzymes, lactobacilli, and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins, and difficult-to-digest proteins including gluten. For many, this may lessen their sensitivity or allergic reactions to particular grains. Everyone will benefit, nevertheless, from the release of nutrients and greater ease of digestion. ~Sue GreggToday's recipe was inspired by this one from Nourishing Traditions:
Savory Sausage Breakfast Muffins
makes 2 dozen muffins
3 c. whole wheat pastry flour
2 c. cultured buttermilk
1 T. baking powder
1/2 t. baking soda
1 t. sea salt
2 eggs, lightly beaten
1/2 c. real maple syrup (grade B is best!)
1/2 c. butter, melted
1 lb. pork or turkey breakfast sausage, cooked and crumbled (recipe to follow!)
Measure flour and buttermilk into a large bowl and stir; cover with plastic wrap and allow to soak for at least 12 hours.
If you do this early in the evening, you'll be ready to bake in the morning. Simply stir in remaining ingredients (batter will be similar to a pancake batter). Spoon or pour batter into well-greased muffin tins, filling about 2/3 full each. Bake at 350F for about 20 minutes; check muffins with a toothpick to be sure they're done. Allow muffins to cool for five minutes before removing from pan. Enjoy!
NOTE: If you forget to or prefer not to soak your flour the night before, simply stir buttermilk into flour and proceed with directions as given above.
We would love to know if you give any of our muffin recipes a try. Let us know how they turn out or if you put a different spin on them. :)
This is the 41st installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. There are 11 more to come, stay tuned!
And how cool is this? We've been featured here:
Sharing this week's muffin recipe here: Mouthwatering Monday, Healthy Home Economist, Homestead Barn Hop, 2 Maids a Baking, Tasty Tuesday, Far Above Rubies, Living Well Wednesday, Real Food Wednesday, This Chick Cooks, Healthy 2day Wednesday, Raising Homemakers, Let's Do Brunch, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, Friday Food, and Feasting in Fellowship Friday