Did you know the difference between a muffin and a cupcake is frosting? A good muffin is just as satisfying as a cupcake, frosting or not. This basic recipe can be altered to create any number of delicious muffins.
Makes 12 muffins
1 teaspoon chia seeds, soaked in 2 tablespoons water for 30 minutes
1 cup sprouted whole wheat flour or whole wheat pastry flour
pinch sea salt
2 teaspoon baking powder
1 teaspoon baking soda
1 cup unprocessed bran
2 tablespoons wheat germ
1/2 cup apple juice
1 teaspoon fresh lemon juice
1/3 cup brown rice syrup
1/3 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1/2 cup golden raisins
1 tablespoon brown rice syrup
1/4 teaspoon cinnamon
Preheat oven to 350o and oil your muffin tins or line them with papers.
Sift together the flour, salt and baking powder/soda. Stir in the bran and wheat germ. Whisk together the soaked chia, apple juice, lemon juice, rice syrup, applesauce, cinnamon and vanilla. Add ingredients together, mix in the raisins and continue mixing until just blended. Do not overmix. Fill the muffin cups about 2/3 full with batter and sprinkle the tops lightly with a bit more cinnamon. Bake for about 25 minutes, until a toothpick inserted in the center of the muffins comes out clean. Remove from muffin tins and cool on a wire rack.
Cook’s Tip: Soaked chia seeds act like an egg in baking, binding and leavening. You will love the results.