Soaked Muffins

Why soaked?

Phosphorus in the bran of whole grains is tied up in a substance called phytic acid. Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract, cloaking their absorption. Whole grains also contain enzyme inhibitors that can interfere with digestion. (Nourishing Traditions, Sally Fallon, Pg 25)

Soaking neutralizes phytic acid and enzyme inhibitors, making the nutrients in your whole grains more accessible and easier to digest. In addition it makes whole wheat baked goods lighter. These are light, fluffy muffins that all of us love.

Soaked Muffins

•1-1/2 cups whole wheat flour

•1/2 cup rolled oats

•2 tablespoons apple cider vinegar or lemon juice

•1 cup milk

•2 eggs

•1/2 cup raw demerra sugar (evaporated cane juice)or 1/4 c. honey, or 1/2 c sugar

•1 teaspoon vanilla

•1/2 cup oil

•1 teaspoon salt

•3 teaspoons baking powder

1/2 c. fruit of your choice

1 tsp cinnamon

We've used shredded apple and cinnamon, and I've also added a tri-berry (black, rasp and blue) to the muffins. We liked both varieties. I would like to try peach and cinnamon one of these days, but haven't yet. Frozen blueberries are YUM!

Another thing I have done is replace the sugar with apple juice concentrate, they are a little less sweet, but a dusting of powdered sugar on top after they bake was just enough that they were still sweet and yummy.

Mix flour, oats, milk, a.c. vinegar or lemon juice in bowl and let sit for 7-24 hours. Add in remaining ingredients and bake at 375 for 20-25 min.