Muffins - Pumpkin or Banana (soaked method) Finally converted to a soaked recipe. Banana option (makes 30-36 muffins):
Soak Overnight on the counter: 1 qt bananas (I usually have these frozen) 8 oz yogurt 6 oz melted coconut oil or unsalted butter 30 oz whole wheat pastry flour (The batter is very thick but continue mixing until all the flour is in the batter. Allow time to sit and hydrate then mix again if you have trouble getting it to go in.) In the morning, whip together then add: 4 eggs 10 oz (1 1/2 c) white cane sugar (Or unwashed raw sugar is really good too. For this allow it time to sit to dissolve the larger crystals.) Stir in: 1 T baking powder 2 t salt 2 t baking soda Pumpkin option:
Soak overnight on the counter: 15 oz whole wheat pastry flour 15 oz pumpkin 4 oz milk 4 oz melted coconut oil Batter will be very stiff. In the morning, whip together then add: 2 eggs 4oz white sugar or brown sugar 4oz maple syrup or white sugar 4 oz molasses Gently stir in: 1 t baking powder 1 t salt 1 t baking soda 1 T cinnamon 1 t nutmeg 1/4 t allspice 1/4 t ground cloves optional: 1 c chocolate chips 1/4 c poppy seeds And/OR 1/2 c chocolate chips And/OR 1/4 c unsweetened baking cocoa Bake at convection bake 400* 12-15 minutes. ~This recipe made: 16-20 larger muffin papers 32 standard muffin papers
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