I love these muffins. I make them at least once a week. They are very versatile, too. This morning, I had some lovely rhubarb that I chopped and added along with some cinnamon. Mmmm. I have also used cranberries, dried cranberries, blueberries, and, of course, I even like them plain (especially with a little honey butter). I also sometimes play around with cinnamon and cloves, etc. Experiment and see what you like!
They are soaked, so be prepared to mix the grains and kefir (or whatever you choose to use) at least 7 hours (and up to 24 hours) before you want to bake them.
2 cups oatmeal
1 cup whole grain flour
1 1/2 cups kefir (or other acid medium)
1/2 cup sucanat
2 tablespoons coconut or palm oil
1 teaspoon baking soda
1/2 teaspoons salt
add whatever mix-ins you choose or not
Mix the whole grain flour, oatmeal and kefir (or other acid medium) and let sit overnight (or for at least 7 hours).
Add remaining ingredients and mix well. Spoon into lightly greased muffin tins (or papered muffin tins), two thirds full. Bake at 425 for 18-20 minutes or until a toothpick inserted comes out clean. Enjoy!