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Soaked Grain Muffins or Quick Bread

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“This recipe is from Sue Gregg. I'm learning a little about soaking grains and beans to bring out their nutritionally quality and to cut the phytates. You may cut the recipe in half if you don't have a large enough blender (like a Vitamix). See add-ins in the directions. I used olive oil for the coconut and kefir and it worked fine.”
READY IN:
7hrs 25mins
YIELD:
24-36 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Put first 4 ingredients into blender in order and blend for 3 minutes on high (1 1/2 minutes in a Vitamix).
  2. Cover and let stand on counter for at least 7 hours, overnight, or 12 hours.
  3. After soaking, add salt, soda, powder and eggs. Blend until mixed. Stir in any additions.
  4. Put into prepared muffin pans and bake at 400 degrees for 20-25 minutes.
  5. Mini muffins: Bake at 400 degrees for 10-15 minutes. Loaves: bake at 350 degrees for 55 minutes or until tests done. (makes 2 loaves).
  6. Additions:.
  7. ~For Blueberry/Millet: 2 C blueberries, 2 t cinnamon, 1/2 C millet.
  8. ~For Banana: 4-6 mashed bananas, 2 t cinnamon,,1/2 C - 1 C walnuts.
  9. ~For Carrot or Zucchini: 2 C grated carrot or zucchini, 2 t cinnamon, 1/2 c - 1 C oats.
  10. ~ For Chocolate: 6-7 T cocoa powder, 1-2 C chocolate chips.
  11. ~ For Apple: 2 diced apples, 2 t cinnamon, 1 t nutmeg, optional.
  12. ~ For Poppyseed: 4 T poppy seeds, 2 t vanilla.
  13. ~For Pumpkin: 2 C pureed pumpkin, 2 t cinnamon, 1/2 t nutmeg, 1/4 t ground cloves.

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