I posted this a long time ago, but recently tried it soaking the flour in the milk overnight and it was amazing (and of course more nutritious with the grain soaking technique). I like this post on soaking grains by Laura Coppinger.
A great Autumn muffin to use up fresh apples and applesauce. Topped with frozen cranberries or raspberries is just delicious. Throw in some nuts (chopped pecans were delicious!) or seeds for added protein.
Apple Muffin recipe:
3 Tbsp melted butter or coconut oil
1/3 cup of honey or pure maple syrup
1 cup milk (almond, dairy, any is fine)
1 cup apple sauce or 3 small mashed bananas
1 large egg, beaten
1 apple peeled and diced
2 cups whole spelt flour (other wheat flour could also be used)
1 tsp. cinnamon
1/2 tsp sea salt
1 tsp. baking soda, aluminum free
handful of cranberries or raspberries
chopped nuts, seeds
cinnamon and cane sugar (for sprinkling on top)
Heat a small saucepan over low heat and add oil, then honey. Remove from heat and mix applesauce or bananas(mashed well), milk and beaten egg with your oil and honey. Combine dry ingredients, then add the wet ingredients, mixing gently until just combined. Add your extras last (apples, cranberries etc). Spoon batter into lightly greased (I like coconut oil or Chef Papier parchment muffins cups) muffin pan. Makes about 16 medium size muffins or 12 large. Bake at 375 F for 18-20 minutes.