Soaked Grain Double Choc Muffins
This is our new favourite whole grain recipe. Yummy!
Makes 8-12 muffins
Ingredients:
220g spelt, wheat or khorasan grain (I use khorasan)
280g buttermilk (or 250g milk and 2 tsp organic cider vinegar)
100g block organic chocolate or 100g choc chips
40g butter
1 free-range egg
1 tsp vanilla extract
30g organic cocoa
90g organic rapadura
1/2 tsp Himalayan salt
1 tsp baking soda
rapadura for sprinkling on top (optional)
Method:
Mill grain in TMX for 1 minute at speed 9. Pour into a jug or bowl and sit on TMX lid. Weigh in the buttermilk or milk and vinegar. Stir well and leave covered at cool room temperature for 12-24 hours.
After the soaking period preheat oven to 180 degrees and oil a 12 hole muffin tin.
If using a block of chocolate, break the chocolate into pieces and place in TMX. Grate the chocolate by pressing the turbo button several times. Set the chocolate aside.
Add the butter to the TMX bowl and melt for 2 minutes, 60 degrees on speed 2. Take off the TMX lid when melted and leave for 5 minutes to cool.
Add the soaked mixture and egg to the bowl and blend for 2 minutes on speed 9.
Scrape down the sides of the TMX bowl and add the remaining ingredients (including the chocolate). Mix in briefly for 10 seconds on speed 4-5.
Spoon the mixture into muffin papers or the oiled tin and sprinkle with rapadura if desired. Bake for approximately 20 minutes.
You can substitute sugar (brown, white or raw) for rapadura in most recipes.
Enjoy!
members' comments
cathy79 - Made two batches - 12 large and about 38 bite size. Delicious!
CC - I've never soaked grains before and I am bowled over by the results. I am afraid I didn't use rapadura, didn't have any so I used dark muscavado sugar. They were light and delicious. Thumbs up from the everyone in this household Chelsea.
