REFRIGERATOR SEED MUFFINS
I have used the basic bran version of this recipe for years, but now that I am into seeds of all kinds I wanted to give this recipe an updated, Eating Clean version by adding flax, chia and more. [highlight color="eg. yellow, black"]Make a batch of this recipe in a big bowl and store in the refrigerator for up to 6 weeks. When you want to bake a batch of muffins it will be on hand. The batter actually improves with increased standing time.[/highlight]
1 cup spelt flour 1 cup almond flour 2 cups bran ½ cup ground flax seeds ½ cup chia seeds 1/2 cup raw maple syrup or honey 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon unrefined sea salt 2 whole eggs beaten + ½ cup liquid egg whites 1 ½ cups organic milk OR almond or rice milk 1 cup water ¾ cup coconut oil, melted 1 tablespoon vanilla paste Optional: 1 cup raisins, nuts or cranberries
1. Combine all dry ingredients in one large bowl. 2. Combine all wet ingredients in another bowl. Mix well. 3. Add wet ingredients to dry ingredients and fold until just combined. Do not over mix. If the batter is too dry add more milk or water until batter is slightly runny. 4. Fill prepared muffin cups with batter and bake at 425 degrees F for 15 minutes or until just done. 5. Store remaining batter in covered air-tight container in refrigerator.