Soaked Flour Whole Grain Frozen Berries Muffin Recipe
(Makes 2 dozen muffins)
4 cups fresh ground white wheat flour
1/4 cup fresh ground oat flour
1/4 cup fresh ground Kamut
1/2 tsp yeast
1 1/2 cups yogurt
1/4 cup milk
1 to 1 1/2 cups Rapadura or Succanat
4 eggs, beaten, room temp
7 oz (200 ml) coconut oil, liquid
4 tsp vanilla extract
3 1/2 cups frozen mixed berries
Mix together flours, yeast, 2 TB Rapadura, yogurt and milk and allow to sit, covered with cloth, overnight on the counter.
The next morning, prepare muffin pans and preheat oven to 350 degrees F.
Stir together eggs, coconut oil and vanilla extract.
Mix berries and remaining sugar into flour and yogurt. Add in egg mixture and stir until combined.
Fill muffin cups and bake for 25-35 minutes.
Reserve 24 large berries and put them in the centers of each filled muffin cup.
I used 1 cup succanat, but the original recipe called for 1.5 cups of sugar and would be sweeter that way.
This post was included in the Carnival of Family Life ~ Welcome Summer edition. Check it out!