Apple Cinnamon Muffins


Just for Laura, here it is…

This recipe is different than your usual muffin recipe. As with all of the recipes I made this week, it requires soaking your grains overnight. The reason for doing this is that it breaks down the phytates in the grains, which makes them much more digestible and the nutrients much more readily absorbed. For more information about this, see this article.

And now, back to the recipe:

Apple Cinnamon Muffins
Recipe type: Baked Goods
Basic Muffin Recipe
  • 3 cups flour (I use spelt, you could also use whole wheat, kamut, or other alternative grains)
  • 2 cups buttermilk, kefir or yogurt
  • 2 eggs, lightly beaten
  • 1 tsp. sea salt
  • ¼ cup maple syrup (I used honey, and added a little more than ¼ cup- I find this recipe not quite sweet enough for my husband's liking)
  • 2 tsp. baking soda
  • 1 tsp. vanilla extract
  • 3 Tbsp. melted butter
Apple cinnamon variation:
  • Add 2-3 apples, grated or diced, ½ tsp cinnamon, ⅛ tsp cloves, ⅛ tsp nutmeg (and raisins would also be good, but I didn't have any)
  1. Add the flour to a large bowl, stir in your choice of cultured dairy until well mixed, then cover with a cloth and leave in a warm place and leave for 12-24 hours (the longer, the better). The recipe notes that if you have dairy allergies, you can substitute 2 cups of water with 2 Tbsp of either whey, lemon, or vinegar instead, for soaking the flour.
  2. Blend in remaining ingredients.
  3. Pour into well-buttered muffin tins, filling about 3 quarters full. Bake at 325 C for about 1 hour, or until toothpick comes out clean. (Note- I find this recipe makes an odd amount, around 15 muffins, so it would be more convenient to double it.) Also, note that soaked flour recipes take longer to bake than traditional baking recipes- they really do need the full hour, occasionally a little longer!
Taken from the Basic Muffin recipe in Nourishing Traditions

Top image by ulterior epicure

About Stephanie Langford

Stephanie Langford has a passion for sharing ideas and information for homemakers who want to make healthy changes in their homes, and carefully steward all that they've been given. She has written three books geared to helping families live more naturally and eat real, whole foods, without being overwhelmed, without going broke and with simple meal planning. She is the creator of Keeper of the Home.

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  1. Kelly L. says:

    If I don’t have any buttermilk, kefir, or yoghurt on hand can I use milk with vinegar?

  2. OK, so I’ve had an epic fail. My muffins turned out blackened on the outside but still gooey in the middle. I turned the heat down to 150 C when I saw they were going black, but it didn’t seem to help. What could I have done wrong? I used 1/3c honey and 3 apples. Do you think I had too many liquid ingredients?

    • @Emma, Possibly. Were your apples quite big and juicy? That and the little bit of extra honey could have pushed it over the edge with being too liquid?

      Also, honey darkens faster than other sweeteners, so you do have to really watch it and sometimes adjust the temperature while it’s cooking.

      The other question would be did you soak the grains for a full 12 hours? Soaking them sufficiently is part of what allows the recipe to not be too goopy. If they don’t get the soaking time, then I could see them not baking properly. It’s part of the method, the long soak and then the long bake.

      Learning to bake soaked recipes does take a bit of experimentation sometimes, unfortunately. I have had a good number of fails, too, if it makes you feel better! :)

  3. Hey I was just thinking, you probably meant to say bake at 325 degrees Fahrenheit, rather than Celsius. It works out to be about 170 degrees Celsius.

  4. Great, can’t wait to try these. Thanks for sharing the recipe.

  5. This looks delicious, thanks for sharing the recipe!

  6. Fantastic, thanks for sharing it!!!


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