It’s been chilly here and it is almost Thanksgiving in Canada. So I decided to make some spicy, warming apple muffins in celebration of apple season. We used an apple peeler from Lee Valley, but you can peel by hand and chop them if you don’t have one. These muffins are dense, slightly sweet, and have a delightful fall spice flavor. If you've been following me on Facebook, you know that I recommend soaking all flour products because of phytic acid blocking the absorption of minerals and vitamins.
Here's how to soak:
3 ½ cups of a mix of whole wheat & white flour (freshly milled & sprouted is best ) I get my flour fromGrainworks
2 cups of buttermilk (Vegan: substitute coconut milk + 1 TB of lemon juice)
Mix well in a large bowl. Cover with a beeswax paper cover (like Abeego ) or saran wrap. Soak this mixture for 12-24 hours on your counter or in a warm place (in the oven with the light on is good, but make sure to write a note “Don’t turn the oven on!” or you might roast your mixture. Don’t ask how I know this!
After 12-14 hours, mix in:
¾ cup organic fair-trade brown sugar or ½ cup raw organic honey
2/3 cup of butter or coconut oil, melted (do half if using honey for a sweetener, as it adds too much moisture)
3 tsp baking powder
2 tsp cinnamon
1/8 tsp ground cardamom
2 free-range organic eggs, slightly beaten
2 cups Apples, grated or finely chopped
¾ cup raisins
Pre-heat oven to 375 degrees Fahrenheit. With a soaked flour mixture, it can be challenging to mix as it acts like bread dough. It will tighten up immediately. But you can fold in the ingredients by “kneading” them in while still in the bowl. Fold/knead the ingredients into the soaked mix and keep working at it until it’s thoroughly mixed. Or you can use a food processor to evenly mix. Eventually it becomes more liquid and more like muffin batter. Taste your end result to be sure it’s sweet enough. I tend to make recipes with less sugar to keep it healthy for my family. But when transitioning to a healthier lifestyle, you might want to ease off of the “sugar-wagon”. So add 2TB more of honey or sugar if necessary. Spoon the mix into muffin cups. I fill mine up to the top for large muffins. Bake at 375˚for 20 minutes until lightly browned on the bottom and a toothpick comes out clean. If you’re doing mini muffins it might be 10 minutes, but you will need to experiment as I haven’t tried doing mini-muffins. Let cool and store in the fridge for up to a week.