Strawberry Muffins

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Add Fresh Strawberries to Batter

There is one principle of weight control that I took away from my days on the Jenny Craig diet, and that is portion control. One of the best ways I control portions, now, is by baking in mini muffin pans. In these days of super-sized everything, I find bucking the trend is better for my waistline. Nowadays, when I am at the big box store, and the person in front of me is buying 2 dozen super sized muffins, I shudder.

Stir Buttermilk into Freshly Ground Spelt

And, now that I am a Weston Price member, I am loving working with soaked flour recipes, which I feel make my baked goods less sweet and starchy because much of the sugar and starch is pre-digested in the fermented batter.

Today, I am taking Sally Fallon’s Basic Muffin recipe, which contains no refined sugar, nothing but whole ingredients and fermented batter, and making strawberry mini muffins. The original recipe made 15 regular size muffins, this variation makes 48 mini muffins.

These muffins are not too sweet, yet they are crispy and delicious and a wonderful compliment to any meal.

Strawberry Mini Muffin’s

Makes 48

3 cups freshly ground spelt, kamut or whole wheat flour (I used spelt)
2 cups buttermilk or kefir (I used buttermilk, you can buy it at most grocery and health food stores)
2 eggs, lightly beaten
1 tsp sea salt
1/4 cup 100% maple syrup
2 tsp baking soda
1 tsp real vanilla extract
3 T melted butter
1 cup fresh strawberries (or other fresh or frozen fruit)

Optional spices (I always use these):
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg

Two mini-muffin pans

Fermented Batter will be risen and spongy

Soak flour in buttermilk or kefir covered by a tea towel, in a warm place for 12 to 24 hours–muffins will rise better if soaked for 24 hours. Blend in remaining ingredients. Pour into well-buttered muffin tins filling about three quarters full. Bake at 325 degrees for about 1 hour or until a toothpick comes out clean (if you use mini muffin pans check after 40 minutes, and every 5-10 minutes thereafter, as they may cook quicker in the smaller size).

Why soak the flour before cooking? The answer is found on the Cheeseslave blog: Why to Soak and Sprout Grains.

And, in case you are wondering what Spelt is, it is a grain, somewhat like wheat. Here is a guest blog I published a while back, Spelt: an Ancient Grain for Moderns.

Here is another variation of this recipe, Lemon Bread & Muffins from the Nourishing Cook blog.

This recipe is from the book Nourishing Traditions, by Sally Fallon and I hope you will try it soon!

If you are wanting to learn more about how to cook like Sally Fallon, checkout Jenny McGruthers new e-course on how to cook real food! By the way, Hartkeisonline.com is an affiliate, and will receive a small commission for any registrants we send to the course.

Strawberry Muffins and Butter