Oat & Seed Breakfast Muffins

• tempo total: 8 hours 57 minutes

Ingredientes

1¼ cup coconut yogurt

2 cups cold water

2 tsp instant yeast

¼ cup carrot, grated, optional

¼ cup zucchini, grated, optional

1¾ cup oatmeal

¾ cup wholemeal flour

3 cup all purpose flour

¼ cup sunflower seeds

¼ cup pumpkin seeds

4 tbsp poppy seeds

1 tsp salt

Instruções

If using grated zucchini, first add it to a colander with 1/2 teaspoon of salt. Allow to sit for 10 minutes, and then using a cheesecloth or strainer, strain as much liquid as possible out of the zucchini.

Combine the yogurt, water, yeast, carrot, zucchini, oatmeal, whole grain flour, white flour and salt to a bowl, and using a wooden spoon, carefully stir until a dough is formed.

Pour the seeds over top, then cover and set in the fridge overnight, for at least 8 hours.

When ready to bake, set the oven to 425F and line a baking sheet with parchment. Using a large spoon, divide the dough into 12 to 14 buns, and place on the baking sheet (you will want to do this 6 at a time).

Place the buns in the oven on the center rack.

To ensure crisp buns, place a cast iron pan in the bottom of your oven, and quickly pour in 3 to 4 cups of warm water into it. Quickly shut the door to trap in steam, which will make the crust of the buns crispy.

Bake for 25 to 30 minutes, until browned on the bottom and top. Remove and allow to cool for at least 20 minutes before slicing. Store in a sealed container on the counter for up to 4 days.