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And no, I’m not exagerating.  These are, hands down, the easiest and most versatile muffins you’ll ever find – plus they incorporate soaking your flour in an acid medium (buttermilk, but there are also variations to this) which, as you Real Foodies out there know, will make Sally Fallon give an approving nod.

There are several things to remember when preparing these, and as fool-proof as they are, there are a few tips to make them even better:

First, I recommend King Arthur Brand White Whole Wheat Flour.  It gives them a great, light taste and texture and the white whole wheat isn’t as heavy as a traditional whole wheat, which can tend to make these a little dry.  Feel free to experiment if you have other flours on hand, but remember, many other flours react differently in texture and outcome when soaked, so I am not responsible for what happens if you use something else and will not be held liable.

Second, after these have soaked at least 8 hours (or as long as 24) and you’re ready to incorporate the remaining ingredients, do your best to bring the ingredients to room temperature.  They will mix much easier and you want to avoid overworking the muffin batter as much as possible.

Third, and one of the most important tips: double or triple this recipe.  My kids LOVE these and they never last as long as I intend for them to.  They can be frozen, but they get all kinds of mushy on top when they thaw out.  I recommend freezing the batter without the fillings/add-ins and then thaw it out and bake.  I’ve done it both ways and the flavor is great, but the texture changes completely if you bake then freeze.

Now, here are some of the best parts, and some of my favorite additions: (note: this is where Sally Fallon may have a heart attack, because…ahem…some of these add-ins are not exactly listed in Nourishing Traditions…but as long as you aren’t eating these every day…well…its not the end of the world)… (unless you rat me out to Sally…)

  • orange peel (try to use organic oranges since you’ll be consuming small amounts of the peel) + 1/4 tsp. cloves + golden raisins
  • white chocolate chips + flaked coconut (and sub the butter in the recipe for coconut oil)
  • blueberries + small chucks of cream cheese (use a firm block of cream cheese and cut off dime-sized chunks and add it to the batter, stirring only well enough to incorporate)
  • fresh or frozen (thaw and drain well if using frozen) red raspberries + dark chocolate chips
  • peanut butter (use approximately 1/3 cup p/batch or to taste) + banana
  • grated carrots + sunflower seeds + golden raisins (and add an additional teaspoon of cinnamon p/batch)
  • 1/2 c. diced fresh rhubarb + 1/2 c. strawberries (I recommend using frozen, thawed and drained strawberries because they are mushier and incorporate well into the batter, cutting through some of the tang of the rhubarb.

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And now, the moment you’ve been waiting for…This recipe is based off of one that I got from my friend Emily (hi, Emily!), with only a few of my own variations and tweaks.

Here is, hands down, the best muffin recipe ev.er.

Soaked Buttermilk Oatmeal Muffins (with a dairy free option at the bottom)

  • 1 c. white whole wheat flour
  • 1 c. buttermilk (or 3/4 c. + 2 Tb. of whole milk and 2 Tb. vinegar or lemon juice)
  • 1 c. old fashioned oats
  • 1 egg
  • 1/4 c. sucanat or palm sugar (my 2 favorites, but if you have other sweeteners you prefer, give them a shot and let me know how it turns out!)
  • 1/2 c. butter, melted
  • 1 Tb. vanilla
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 3/4 tsp. cinnamon

Mix the flour, buttermilk and oats just until moistened and leave them on the counter to soak for at least 8 hours (over night is great) or as long as 24 hours.  If you are using the milk/vinegar or lemon juice option, I recommend soaking these in the fridge unless you are using raw dairy.  (side note: You can go longer than 24 hours, but the batter will start to develop a twang.  Do not be alarmed, but it will alter the flavor even after they are baked. Conversely, these do not HAVE to be soaked for long periods.  I do recommend though that you combine the oats and buttermilk and let it set for 30-60 minutes, in order to soften the oats.  It improves the texture and taste!)

Once you have soaked the flour and oats, add in the remaining ingredients and stir well.  Just before baking, choose your add-ins and stir just enough to incorporate.

Bake at 375′ F for 10-12 minutes, or until they are barely golden and a tooth pick inserted in the middle comes out clean.  However, don’t overbake these.  They are finnicky and although they’ll still taste great, you’ll lose some of the melt-in-your-mouth-addiction-forming-qualities if they’re overbaked, because they become quite dense and will not store as well.

*Dairy Free Version: Instead of the buttermilk, use 3/4 c. + 2Tb full fat coconut milk + 2 Tb. lemon juice and soak as directed.  Also use coconut oil instead of butter and voila! dairy-free heaven!

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and now, the last step: pin this recipe.  You know you’re gonna wanna try these!

What other flavor combinations do you recommend?  Comment here with a new UNIQUE flavor twist and if it strikes my tastebud-fancy, I’ll give you a shout out on our facebook page with your recommendation!

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This post was linked to: Simple Lives Thursday at GNOWFGLINS, Your Green Resource at The Green Backs Gal, It’s a Keeper Blog Hop at Everyday Tastes, Pennywise Platter at The Nourishing Gourmet, Fresh Bites Friday at Real Food Whole Health, Monday Mania at The Healthy Home Economist, The Welcome Home Link-up at Raising Arrows, The Homesteader Blog Carnival at The Morris Tribe, Sunday School Blog Carnival at Butter Believer, Seasonal Celebrations at Natural Mother’s Network, The Barn Hop at Homestead Revival, Traditional Tuesdays at Cooking TF, Fat Tuesdays at Real Food Forager, WLWW Link up at Women Living Well, Frugal Days, Sustainable Days at Frugally Sustainable, Real Food Wednesdays at Kelly The Kitchen Kop

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