Soaked Flour Muffins

Adapted frorm: http://eatnourishing.com/recipe/soaked-flour-muffins/
Experiment with additional eggs, egg powder.

4 cups of whole grain flour, preferably freshly ground (I used whole wheat) + additional raw nuts/nut flour

1 1/2 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 4 TBS lemon juice, whey, or apple cider vinegar)

1 cup melted butter/ghee or coconut oil (lard or tallow might be ok too)

2 cup pureed pumpkin, squash, carrot or sweet potato (could also use mashed banana or apple/pearsauce) lessen with honey

1 1/3 cup sucanat/rapadura or granulated palm/maple sugar  {replace with 2/3 c. honey

4 eggs, pastured or free-range organic

1/2 tsp baking powder

3 tsp baking soda

1 1/2 tsp sea salt

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp nutmeg

Optional add-ins: 1 cup dark chocolate chips, raisons, dried cranberries, chopped dates, coconut flakes, or crispy nuts

In a glass bowl, combine the flour, sour dairy, and melted fat together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24.  ...You need warmth.

Once the batter has had a good soak, add in the rest of the ingredients. Fold in your add-ins at the end, if using.

Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 325 degree oven for about 30-35 minutes. A toothpick inserted into the center should come out clean 

32 muffins.