These muffins have been a great snack and breakfast treat! The below muffin recipe is for the plain muffin mix. Add-in options are endless!!
3 cups spelt, kamut, or whole wheat flour
2 cups yogurt, buttermilk, or water with 2 T yogurt or whey
2 eggs, lightly beaten
1 t sea salt
1/4 c maple syrup
2 t baking soda
1 T vanilla extract
3 T melted butter
Soak flour in yogurt, water or buttermilk 12 - 24 hours.
Blend in the rest of the ingredients.
Add raisins, blueberries, pumpkin puree, dark chocolate chips, walnuts, pecans, cinnamon, cloves, dried cherries, pears, peaches, apples, bananas, lemon rind, or 1 T freshly grated ginger!
Bake at 325 in 3/4 full muffin cups for about an hour or until the toothpick comes out clean!
These freeze well. Mark and I have a bag in the freezer that we take from when we're on the go!