After a long break from blogging due to pregnancy and also a hectic catering schedule here is a very simple and nourishing muffin recipe inspired by the muffin recipe in nourishing traditions by Sally Fallon, I soaked the flour for 24 hours and once done it is elastic and resembles the texture of sourdough. Soaking grains has many nutritional advantages the main one been easy digestion. If you have every tried any of the eithopian flatbreads or indian breads they are all fermented up to 3 days in water or a culture to make them more digestable, we don't do it much here in the western world but its well worth investgating for your families gut health.
Here is a great little article for more info
3 cups spelt flour (I grinded mine from grain in a thermomix but you don't have too!)
2 cups home made kefir or buttermilk
3 tablespoon raw honey
1 teaspoon real vanilla
1/2 teaspoon baking soda
2 fresh organic eggs
3 tablespoons melted coconut oil or butter
1/2 teaspoon seasalt
1 cup blueberries
Method
In a large bowl sift the flour and add the kefir or buttermilk
Cover the bowl with a teatowel and leave in a warm place in the kitchen for 24 hours
Grease a muffin tin with some coconut oil or butter
Preheat the oven to 170 degrees
Whisk eggs in a clean bowl
Take your mixture that has been fermenting for 24 hours and add the raw honey, coconut oil or butter, vanilla, eggs, baking soda and seasalt
In each little hole of the muffin pan add 4 blueberries then ladle in the flour mixture and add 5 more blueberries on top
Bake in a preheated oven for 35 minutes
I have added cultured cream to my muffins just before eating which is delicious or have some yoghurt
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