For best results, use stoneware muffin tins. The muffins will rise nicely but sink back down as they cool. The result is a dense, chewy muffin.
3 cups freshly ground spelt, kamut or whole-wheat flour
2 cups whole yogurt or kefir
2 eggs, lightly beaten
1 tsp sea salt
1/4 cup maple syrup
2 tsp baking soda
1 tsp pure vanilla extract
3 tbsp melted butter
1 cup coconut sprinkles or freeze dried fine cut coconut
Soak flour in yogurt in a warm place for 12 to 24 hours. Muffins will rise better if soaked for 24 hours. Preheat oven to 325F. Blend in remaining ingredients. Pour into well-buttered and floured muffin tins (preferably stoneware), filling about three-quarters full. Bake for about 45 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool on a wire rack before removing muffins.
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