By Cat, Feb 2008 (Photo, right, cropped from Wikimedia Commons)
See also: 1. Breads & Muffins Menu; 2. Grains, Flours & Starches (About) Menu; 3. Crumb or Nut-Crumble Topping for Muffins; 4. Sprouting/Soaking Grains (Before/After Grinding); 5. Sugar and Other Sweeteners Menu
I discovered this recipe before I learned I have a food sensitivity to oats, that causes a lot of intestinal pain. Thus I’ve not yet tested this, and if I do, I’ll use wheat or spelt rather than oat.
Applesauce is known for making quick breads nicely moist, not to mention the nice sweet flavor it provides.
This is adapted from a recipe on West Soy Organic Unsweetened Soy Milk. I don’t normally use soy, so have adapted this to use dairy milk and whole grain (rather than whole soy) flour, and to presoak the flour with diluted yogurt. I also don’t use canola oil, preferring coconut oil or butter.
I’m puzzled why the original recipe calls for 1 Tbsp baking powder. Anyway, I’ve modified to 2 tsp baking powder and 1 tsp baking soda, the latter because the presoaked mixture is acidic but I think its too much leavening. Only testing will resolve this.
Makes 12 – 14 muffins.
I’ve not yet tested this adaptation. Ingredient amounts in red need to be verified by testing.
Ingredients & Equipment:
- 1 ½ cups whole grain flour
- ¾ cup freshly rolled oats or other rolled grain such as spelt
- 1 Tbsp yogurt plus boiling water to make ½ cup
- ½ cup whole milk
- Next day, Dry Ingredients:
- ½ cup Rapadura sugar (or ¼ tsp stevia extract powder plus 1 Tbsp Grade-B maple syrup)
- ½ cup unbleached white flour
- 2 tsp baking powder (see Baking Soda & Baking Powder for substitution and theory)
- 1 tsp baking soda (see Baking Soda & Baking Powder for substitution and theory)
- 1 ¼ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp unrefined sea salt
- Wet Ingredients
- 2 eggs
- 1¼ cup melted coconut oil or butter
- ½ cup unsweetened, homemade applesauce
- ½ cup raisins or other dried fruit.
- Small and medium mixing bowls,
- Wooden spoon
- Egg beater or whisk
- muffin pan(s) for 12 muffins
- Presoak: Stir boiling water into yogurt to make ½ cup; let cool a bit then add milk.
- Combine flour and oats together in large bowl, then stir in yogurt mixture, until it will form a ball. Cover ball with waxed paper and let sit at room temperature overnight.
- Next Day: Prepare batter. Grease 12 muffin cups, or fill with muffin papers. Preheat oven to 400°F.
- Sift unbleached flour, baking powder, soda, salt, and spices, plus stevia, if using, into small bowl. Dredge dried fruit in this mixture; set aside.
- Beat eggs with a fork in small bowl, mix in sugar (if using) or maple syrup, then add oil and applesauce, and mix well.
- Add combined wet ingredients to soaked grains, and stir a bit to incorporate most of the liquid into the flour, then stir in dredged ingredients until just mixed. Do not over-mix.
- Spoon batter into prepared muffin cups, each ¾ full. Bake in preheated oven for 13 – 15 minutes, or until a toothpick inserted into center comes out clean.
- Cool in pan on rack for about 5 minutes, then remove to cooling rack.
- West Soy Organic Unsweetened Soy Milk recipe (no link available)