This is one of those recipes that I wish I could take credit for, but I can't. It's just Heavenly Homemakers Breakfast Cake in muffin form. They are filling, freeze really well, taste great and have no refined sugars or flours in them (unless you put in chocolate chips).
I've been making them for my baking days for the last 4 months, and they're always the first thing we run out of! The first time I made them, I did them in a pan…which was fine, but cupcakes seem to work better for freezing.
Breakfast Muffins
makes about 24 regular sized muffins
1 cup butter, melted and cooled
3/4 cup buttermilk (or do the old soured milk with vinegar trick)
2 cups whole wheat flour
2 cups whole rolled oats
¾ cup honey
2 eggs
1 t. sea salt
1 t. baking soda
1 t. vanilla
1 cup raisins, chocolate chips or other dried fruit
- Stir together butter, buttermilk, flour and oats in a glass bowl. Cover with a cloth and allow the grains to soak on your counter overnight or for at least 8 hours.
- Prehead oven to 350.
- Stir in honey, eggs, salt, baking soda and vanilla to soaked grains.
- Fold in raisins, chocolate chips or dried fruit.
- Scoop into prepared muffin tins (about 3/4 full) and bake for 15 to 20 minutes (until golden brown and a toothpick comes out clean).
- If freezing, allow to cool completely before bagging and freezing.
Notes:
- This is a soaked recipe (as in, you soak the first 4 ingredients overnight), but I've done it without soaking and they come out just fine. Why soak? It seems to help with digestion. From personal experience, I can say that I don't have the headaches or other issues I tend to have with wheat when it's been soaked or fermented (as in sourdough).
- You can also bake this in an 8×8 or 9×9" pan – just bake it for 40 to 50 minutes.
- It seems like a lot of butter. I know. I'm not really afraid of it, and certainly far less worried about butter than margerines or other fake spreads. Butter is real food. I don't eat it all the time, and not lots of it when I do, but it's okay. In the long run, I really believe it will do far less damage to your body than any of that stuff in the tub. In fact, I've been eating full fat dairy and everything else for the past 6 months and my cholesterol has gone down over 25 points.
I hear ya on the butter! I believe in moderation of real foods and not gluttony of the fake stuff!!! We have been real butter eaters in our house forever…at least as long as I’ve been married to my hubs…I have never had a collesterol problem. I don’t really drink milk, but when I do, its 1%…I hate fat free milk. Its gross.
If anyone is seriously concerned about the butter, there are lots of wholesome replacements that might be really good with these muffins…applesauce, apple butter and pureed prunes can replace up to ¾ of the butter depending up on taste – you’d have to experiment, and mashed bananas can be used measure for measure…it’s a really easy way to substitute! The texture is denser but it sounds like these have plenty of density already so it may not be a big difference. For a lighter texture, they can always beat the egg whites and then fold them in.
Have you made these with chocolate chips AND dried fruit? I’m thinking cranberries would be yummy!!!
I’ve only done the chocolate chips so far. They’re about the healthiest thing I can get Caleb to eat right now and I’m not sure he would without them! I actually think they’d make a great base for just about any mix ins – apple chunks, nuts, dried fruits. They’re pretty limitless.
We were never a margerine family and I’m glad. A friend’s mom once did an experiment of sorts where she put out a plate of butter and one of margerine on a table outside. Ants completely covered the butter, but not a single one went anywhere near the margerine. If ants won’t eat it, I’d say that’s a pretty clear sign!
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