Breakfast muffins

Since there still isn't a lot of seasonal fruit available yet I like to put plenty of chopped apple in my muffins, along with a little cinnamon. You can also use about 1/2 cup of chopped spring strawberries if you like, but make sure they are very well-drained. This recipe (adapted slightly from my cooking bible, Nourishing Traditions) will make about 8 good-sized muffins; the original recipe is twice this big, but if you don't plan on eating 16 muffins in one week you should probably make it the way I write here. Also it's okay to leave the muffins out on the countertop, provided they are in an airtight container; however, make sure they are completely cooled before storing, and transfer to the refrigerator after 2-3 days to avoid spoilage.

**Mix these first two ingredients together in a big bowl, then cover tightly with plastic wrap and leave out on the counter overnight (this step is important--don't skip it!):
-1 1/2 cups whole wheat pastry flour (they sell this @ Whole Foods and other places)
-1 cup buttermilk or soured milk
**The next morning add:
-1 egg
-1/4 tsp. sea salt
-2 tbsp. maple syrup
-1 tsp. baking soda
-1/2 tsp. vanilla extract
-1.5 tbsp. melted butter OR coconut oil (also sold @ Whole Foods and health food stores)
**OPTIONAL:
-1/2 apple, cored & chopped small (or 1/2 cup chopped strawberries, well-drained)
-1/2 tsp. cinnamon

Pour into buttered muffin tin (8 muffins in all). Bake at 325 degrees for about 20 minutes, or until a toothpick comes out clean when you insert it in the center of one muffin. Muffins should be golden brown on top. Let them cool a moment, then pop out of tin using a knife and cool on a plate or wire rack. Reheat in the oven by slicing, spreading butter on (always eat flour products with plenty of butter to slow the breakdown of carbs in your body!), then wrapping in tinfoil and baking at 200-250 degrees for about 10-20 minutes, just to warm them up. Be sure to eat them with something high in protein, like a serving of yogurt, hard cheese, or a handful of nuts. Also, be forewarned that these muffins are not very sweet; if you're used to really sweet stuff then you might want to try doubling the maple syrup first, and gradually decrease it each time you make the recipe.

Keep in mind that the first step of combining the flour and buttermilk/soured milk and leaving it to sit overnight is very important. This allows the time and necessary bacteria to begin the process of breaking down and neutralizing the phytic acid and enzyme inhibitors present in all whole grains (including their flour form). If you include this step you will be rewarded with an exceptionally fluffy, light muffin (especially since whole wheat pastry flour tastes nearly identical to white flour). Furthermore, "soaking" the flour this way creates an end result that is far more filling and nourishing than muffins prepared the typical way -- it's as if your body is finally really extracting the nourishment from your food. See my entry on "Waffles with Staying Power".