I finally came up with a baked recipe! I love making up recipes from scratch, but have been afraid of trying my hand at baked goods before now. What could be more simple than a muffin recipe? Over the last year especially I've been learning the importance of preparing foods traditionally, hence the soaked part of these muffins. If you are interested in the why of soaking grains before using them for baking and whatnot, this article from Weed 'em And Reap is an excellent introduction to it.
Something else that I've noticed with soaking muffins in general, is
that there is no longer a worry of over mixing them. A big plus when
your 2 year old and 3 year old want to help stir everything up. Since
the flour is completely saturated before you start with the rest of the
prep, there's no such thing as over mixing! And yes, they still come
out light and fluffy!
2 cups whole wheat pastry flour
1 1/2-1 3/4 cups cups buttermilk
3/4 cups coconut sugar or organic brown sugar
2 tsp. baking powder
1/2 tsp. sea salt
1/4 cup plus 2 Tbls. coconut oil melted
1 heaping tsp. vanilla extract
1 tsp. cinnamon
4 Tbls. cold butter
4 Tbls. coconut sugar or organic brown sugar
3-4 Tbls. white flour
The night before mix the whole wheat pastry flour and buttermilk
together. You want the mixture to be slightly runny. Cover and leave
on the counter top over night. DO NOT REFRIGERATE!!
In the morning: Preheat the oven to 375. Add the sugar of choice,
baking powder, salt, egg, coconut oil and vanilla to the flour mixture,
and mix until well incorporated. Fill paper lined muffin cups nearly
full. (If you live in a lower altitude, you could probably get away
with the standard 3/4's full, but up here, we need extra)
Mix strudel ingredients together until crumbly, and sprinkle over
muffins. Bake for 15-20 minutes. I ended up with 14 muffins, you might
have more depending on how full you fill the muffin cups. Enjoy the
yummy-ness that is these muffins!!!