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Sprouted Wheat Muffins

May 7, 2017

This is a basic recipe with several add-in options. Our favorite so far is the cherry chocolate chip. Even the baby wants to eat them – it’s the first food he reached over and grabbed right out of my hand. 🙂  Getting it in his mouth was another story. He was so sad when it just crumbled onto the floor. These muffins already disappear so quickly; once he gets this figured out I’m going to have to make an even bigger batch!

The basic recipe is supposed to make 12-18 muffins, but you may get more depending on the size of the muffin and how many extra ingredients you add. The cherry chocolate chip ones make about 24 using a standard ice cream scoop for portioning. The original recipe called for another 2 Tbsp of brown sugar, but I think these are plenty sweet, and you could even reduce the sugar a little more if you wanted. With the apple muffins I used a little less than 1 cup because it also has molasses in it.

IMG_5490

3 3/4 cups (16 oz or 454 g) sprouted wheat flour (4 cups if you use sprouted wheat pastry flour or sprouted spelt flour)

4 tsp baking powder, sifted

1 1/4 tsp baking soda, sifted

3/4 tsp salt

1 cup brown sugar (8 oz or 225 g) or honey

2 cups buttermilk

3 eggs, slightly beaten

3/4 cup vegetable oil (or melted unsalted butter)

2 tsp vanilla extract

Additions:

For chocolate cherry muffins, add 2 cups chocolate chips and 2 cups dried cherries to the final batter.

For apple bran muffins, add 1/2 cup (2 oz/ 56.5 g) wheat bran or oat bran to the dry ingredients. Increase the buttermilk to 2 1/2 cups, and 1/4 cup molasses to the buttermilk mixture. Add 2 large apples, peeled and chopped into 1/2 inch pieces and 1 cup raisins to the final batter.

For poppy seed muffins, add up to 1 cup poppy seeds to the flour mixture and (optionally) 1 tsp lemon extract to the buttermilk mixture. (I also had some lemon sugar, so I brushed the warm muffins with butter and rolled the tops in lemon sugar.)

Mix the dry ingredients and then stir in the brown sugar (if using honey, add it to the wet ingredients). In a separate bowl, whisk together the wet ingredients, then add to the dry ingredients. Stir until well combined, about 1 minute.  Fold in any extras and scoop into lined muffin tins.

Bake at 350 degrees F for about 20 minutes, or until a toothpick inserted in the center comes out clean.

You can also bake these in a 4 1/2 by 8-inch loaf pan, filled to within 3/4 inch of the rim. Not sure of the baking time, but probably a little under an hour.

(Recipe adapted from Bread Revolution by Peter Reinhart)

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