Recipe Collection: Soaked Apple Cinnamon Oat Muffins
I decided this sounded good, and I had some oats in my pantry that needed be used up. I have to be really careful with oats, because my kids don’t react well at all if they’re not soaked. So that was the perfect excuse to go ahead and created a soaked muffin recipe! Although these might really be better suited to fall than summer, I think they’re delicious any time.
The soaking instructions take into consideration Amanda Rose’s new paper, which indicate that you should not soak using dairy. Otherwise, I’d have soaked using buttermilk in this case, but I wanted to follow “best practices,” shall we say, given what we currently know!
- 1 c. rolled oats
- 1 c. freshly ground white whole wheat flour
- 1 tbsp. lemon juice
- 3/4 c. water
- 1 tsp. sea salt
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1 egg
- 1 small apple, shredded
- 6 tbsp. honey
- 4 tbsp. butter, melted
- 1/2 c. milk
Stir together the oats, flour, lemon juice, and water in a large bowl. The mixture should be wet but not soupy at all. Set it aside overnight, or at least 12 hours, in a relatively warm place (room temp in the summer is fine). I left mine for about 24 hours.
Then, stir in the remaining ingredients. The batter will be thick and kind of sticky (from the soaking). Spoon into muffin trays, filling 1/2 – 2/3 full. Bake at 350 for 20 – 25 minutes.
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