One of the first things I attempted to bake by "soaking" my flour was the muffin recipe from Nourishing Traditions. I don't know if it was user error, or what exactly happened, but what I ended up with were flat, dry, tasteless muffins. Yuck. I am not a picky eater at all, but I couldn't even eat them. Of course the silver lining in this little story is that in my desire to use those muffins for something (rather than throw them out) I discovered my bread pudding recipe. That recipe has become a staple in my kitchen (partly because it's so good & easy, and partly because I have had so many failed bread attempts!).
Not being one to give up so easy, I decided to try muffins again when I saw Wardeh's recipe for Basic Soaked Muffins. I saw the pictures and the comments, and this made me feel confident that these might work out- and they did! You start by combining 1 1/2 c. flour (it says pastry flour, but all I had was regular whole wheat), 1/2 c. rolled oats, 1 c. milk, and 2 Tbsp. vinegar (I actually used whey, because I have so much after making yogurt cream cheese.)
I let it soak for about 20 hours. To melt the 1/2 c. coconut oil I needed, I placed it in a glass jar inside a pot of water on the stove. In a bowl separate from the flour mixture I whisked together 2 eggs, 1/2 c. turbinado sugar, and 1 t. vanilla. Then I slowly poured in the melted coconut oil, whisking continuously. I added in 1 teaspoon salt and 2 teaspoons baking powder. I also added in Wardeh's suggested spices of 2 t. cinnamon, 1 t. ginger, and 1/4 t. nutmeg. At this point I also began preheating the oven to 375.
Now it's time to add the wet ingredients to the flour mixture. Here is what my flour mixture looked like:
And here is what the dough looks like when it is all mixed together (I added 1/2 c. raisins in later to part of the batter).
Real Food Wednesday at Kelly the Kitchen Kop.