25 Days of Nourishing Traditions: Fruit Spice Muffins

Fruit Spice Muffins is a variation of “Basic Muffins,” found on page 482 of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.

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Ingredients

3 cups freshly ground spelt kamut or whole wheat flour
2 cups buttermilk kefir, or yoghurt
2 eggs lightly beaten
1 teaspoon sea salt
2 teaspoons baking soda
1 teaspoon vanilla extract
3 tablespoons melted butter
2 ripe pears or peaches peeled and cut into small pieces
¹⁄₂ teaspoon cinnamon
¹⁄₈ teaspoon cloves
¹⁄₈ teaspoon nutmeg

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Instructions

Hopefully by now, you already know what the first step is! Flour that isn’t made from sprouted grain? Yep – it’s soaking time. Mix with your buttermilk, kefir, or yogurt. I used homemade yogurt for mine. Cover and let it sit at room temp for 12-24 hours. For baking, 24 hours is best as it will rise better.

Then, add in the rest of the ingredients and pour into a well-buttered muffin tin. I used paper liner cups because I don’t trust my cheapo tin to touch my food. I’d love to be using stoneware, like Sally recommends!

I took the extra dough and made a couple giant muffins underneath there.

Bake at 325 for one hour or until a toothpick comes out clean.

Oops, forgot to take a picture before I ate one!

How’d it go?

I think there really must be something off with my oven, because once again, these took way longer than an hour to cook. They looked done on the outside, but were gooey still on the inside. I kept putting them back in until I was pretty sure the goo was gone, but it never did quite get cooked thoroughly. Oh well. Other than that, no problems. Soaked flour is a little tough to stir and mix other things into, but you get used to it.

How we liked it

They did end up a little on the gooey side in the middle, but we didn’t really care. These muffins were tasty! Although, the “pears” that I used ended up actually being those asian pears — you know, kinda like a cross between an apple and a pear? I didn’t know because I got them from a local market and they weren’t labeled. Asian pears have such a mild flavor to them that they don’t lend well to baking. Next time, I will be sure to use either legit pears or the suggested peaches (that sounds good!) so the fruit bits will add more flavor.

Be sure to check out the other installments of 25 Days of Nourishing Traditions: