My princess sprout and I love our weekly muffin making dates. Here’s what we are cookin up this week!
Soak 3 Cups of spelt, kamut, or whole wheat pastry flour in 2 C of buttermilk, kefir or yogurt overnight. (Milk allergy variation – soak flour in 2 c water plus 2 T whey, lemon juice or vinegar instead of the buttermilk and yogurt).
Runninggal’s tip: I used a combination of Whole wheat pastry flour (helps keep it together), rice flour, barley flour, and quinoa flour. This gives the muffins all the wonderful nutrition from these various sources and reduces the gluten. In these winter months, we stay very low on the wheat intake as it’s a mucous producer and keeps any colds that come lingering for weeks. The other flours have lots of protein and vitamins. Quinoa, for instance, is an almost ideal balance of amino acids plus vitamins and minerals. It is probalby the least allergenic of the grains and makes baked goods so nice an moist. Used a ton in South America, discover quinoa for yourself! I also buy quinoa and make it like a rice.
- 2 eggs, lightly beaten
- 1 t sea salt
- 1/4 C maple syrup
- 2 t baking soda
- 1 t vanilla extract
- 3 T melted butter
Pour into well buttered muffin tins, fillng about 3/4 full. Put a few berries on top of each muffin and push into the muffin.
Bake at 325 for about an hour.