In Autumn, I spend a lot more time in the kitchen baking than I do in the summer. The days are misty, grey and overcast in the Pacific northwest and there’s a lingering coastal chill that creeps into our home, so we keep the fire stoked in the evening and the oven on during the day.
These Sprouted Einkorn and Apple Muffins are among my favorite treats to bake in the autumn and winter months, particularly when apples begin to ripen (you can get them for a dollar a pound at local farmstands). This recipe produces a particularly moist muffin, owing to the inclusion of eggs, molasses and shredded apples. Cinnamon and nutmeg give the apple muffins a nice, round hint of spice while the pecans give them a pleasant crunch.
Why I Love Baking with Sprouted Flour (and you should, too)
At the fragile moment when a grain just begins to sprout, a cascade of enzymatic activity begins. Those enzymes help to make the minerals contained within the grain more bioavailable, and they make the grains a little bit easier to digest, too.
That cascade of enzymatic activity also reduces whole grain’s bitterness, giving it a subtle, natural sweetness and a pleasant, soft texture. That lovely mild sweetness and soft texture makes it particularly well-suited to quick breads, cakes, pastries and muffins. In this way sprouted flour acts as a pastry flour in baking, with the goodness of whole grains.
|Sprouted Einkorn Apple Muffins||
- ½ cup butter, softened
- 1 cup whole, unrefined cane sugar (available here)
- 1 tablespoon blackstrap molasses
- 2 eggs
- 1 cup milk kefir (find a starter here)
- 2 cups sprouted einkorn flour (available here
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon finely ground sea salt
- 1 tablespoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 3 medium or 2 large apples, peeled, cored and grated
- 1 cup chopped pecans
- Heat the oven to 375 F. Line a muffin tin with muffin cups.
- Beat the butter, sugar an molasses together until creamy, and then beat in the eggs. Gently stir in the milk kefir.
- In a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg together. Slowly stir the dry ingredients into the wet ingredients, until they form a smooth batter, and then fold in the shredded apple.
- Divide the batter evenly among the muffin cups, sprinkle with chopped walnuts and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Allow the muffins to cool for 5 minutes in the pan, and then gently pull them out and allow them to finish cooling on a wire rack.
Where to Order Sprouted Einkorn Flour (and save 10%)
While you can make your own sprouted flour with plenty of patience, a dehydrator and a grain mill, you can order organic sprouted einkorn flour from Jovial Foods here. If you use the coupon code NKSPROUTED when you order, you’ll get 10% off plus free shipping.
Other Sprouted Grain Recipes You Shouldn’t Miss
I love baking with sprouted whole grain flours, particularly when making quick breads, cookies, muffins and pastries. You can find all Nourished Kitchen’s sprouted grain recipes here. But, below you’ll find some of my family’s favorites.
Sprouted Spelt Cut-Out Cookies are easy to make with kids. Made a touch better with the inclusion of sprouted whole grain flour makes these cookies not only a little more nutritious, but also gives them fantastic flavor.
Sprouted Whole Grain Blueberry Muffins have a hint of lemon in them and you can make them in the summer time with fresh blueberries, or in the winter with frozen blueberries.
Apple Dutch Baby Pancake with Sprouted Einkorn Flour is an easy breakfast to make. Apples pair beautifully with sprouted einkorn, making them great partners in this pancake as well as in the muffins above.