Whiteley Creek Homestead

The morning sun streaming in the window meant it was time to finish the batch of pear pecan muffins that I started yesterday when I mixed all of the grains in the recipe (1 1/2 cups sifted whole wheat pastry flour, 1/4 cup rolled oats, and 2 tbsp wheat germ) with an acid medium (1 cup buttermilk) and let it set overnight to deactivate the phytic acid in the grains that blocks the absorption of important nutrients. Remember the acid medium can be milk (preferably raw unpastuerized and unhomogenized from a local reputable source), water, nut milk, or coconut milk with 1-2 tbsp raw apple cider vinegar added, or yogurt, kefir, or buttermilk… whatever your recipe calls for. (If using yogurt, kefir, or buttermilk, you don't add vinegar.) So here we go… 

Preheat oven to 375°. Assemble your ingredients. You will the need the bowl of "soaked" grains that you mixed together yesterday and two more bowls. In one bowl, whisk the recipe's remaining dry ingredients. In this particular recipe, it is 3 tbsp lecithin granules, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and 1/8 tsp nutmeg.  In another bowl, whisk the recipe's remaining wet ingredients. In this recipe for pear pecan muffins, it is 2 eggs, 1/4 cup maple syrup. 2 tbsp olive oil, and 1 tsp vanilla. You'll also need 1/2 cup chopped pecans or walnuts and 1 1/2 cups coarsely chopped pear (approximately 1 pear). Now, this is how you combine everything. Add the bowl of dry ingredients to the bowl of wet ingredients and whisk until combine, then add it to the soaked grain mixture. Mix just until combined. Don't overmix. Fold in nuts and chopped pears. Fill a regular(12) or jumbo-size (6) muffin tin with batter and bake for 18 minutes until golden brown and toothpick inserted in center comes out clean. Now enjoy the fruit of your labor… which really was very simple, don't you think?