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I am so excited to share a new recipe with you! If you hang around us long enough, you’ll learn that we enjoy chocolate. Blane’s motto is, “Everything is better with chocolate.” I’m not sure about everything, but certainly many things are. I have been experimenting lately with soaked muffin recipes and have mostly been experiencing failures. I meant to take a picture of my flops from two weeks ago but I couldn’t find the camera. Imagine your two-year old taking a muffin, mashing it, and then trying to put it back together. Yep, that’s pretty much how they turned out. A little problem with the liquid content.
So that’s why I’m excited about this recipe for – are you ready – Soaked Apple Cinnamon Chocolate Chip Muffins. Say that fast three times. A hit with the whole family. We had these and smoothies for brunch on Saturday morning.
Soaked Apple Cinnamon Chocolate Chip Muffins
2 1/4 c hard white wheat flour
1 c cultured milk product (I usually use 1T apple cider vinegar and pour milk over it to reach the 1c mark. Let it sit for 5 minutes)
1/4 c melted coconut oil
1 c Sucanat
2 1/2 tsp cinnamon
1 apple, peeled and chopped
3/4 c chocolate chips
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1. Mill flour and soak with cultured milk product for 12-24 hours. Cover bowl with a towel and keep it on the counter. I got it ready the night before and then prepared the remainder of the recipe the next morning.
2. Preheat oven to 400 degrees. Grease muffin tin (I use butter).
3. After soaking, add remainder of ingredients, saving the baking soda and baking powder for last. Add these and mix well, but not too much.
4. Pour into muffin tins and bake for 20 minutes.
5. After removing from the oven, I’d recommend letting them cool in the muffin tin for 15 minutes or so. These muffins are loaded, and if you try to remove them too soon, they’ll fall apart. Trust me.
6. Enjoy! With or without butter, these muffins were fantastic.
Sorry I forgot to take pictures!
On to this weeks menu plan. I mentioned last week that I’m seeking to be more intentional about planning lunches. It’s served me well thus far, so I’ll keep it up until…well, you know how often things change with small kids!
And just so ya know…I don’t always stick to my meal plan. Life happens!
Lunch: popcorn, broiled apples with cheese, cucumbers & carrots dipped in salsa (yum!)
Dinner: loaded twice baked potatoes over greens
Breakfast: green smoothies with raw eggs
Lunch: cream cheese & veggie sandwiches (grated carrots, cucumbers, tomatoes), sliced mangos
Dinner: sweet potato bean burritos*
Lunch: smoothies, muffins (type TBD)
Breakfast: smoothies & muffins (leftover)
Lunch: sweet potatoes & cheesy broccoli
Dinner: lentil soup*, salad
Breakfast: baked oatmeal
Lunch: cheese toast, fruit
Breakfast: green smoothies
Lunch: popcorn, broiled apples with cheese, raw veggies
Dinner: chips, salsa, guacamole, carrots
*Recipe is in my eCookbook
For more helpful menu planning ideas and inspiration, check out I’m an Organizing Junkie!