Fresh Milled Muffins (with many variations!) 

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I’ve been doing a little bit of a self challenge these past few weeks- of only eating bread products that are with 100% whole grain (aka fresh milled). The flour is completely unsifted, so you take the whole wheat berry and then you grind it into a flour. I have a this type of grain mill to grind my wheat berries because it uses stones to grind, which is a very traditional method to grinding your grains. (To read more about that history and my opinions on owning a grain mill, click here.)

What’s crazy is that I don’t LOVE store bought wheat bread products. It just states so weird to me. However, with the freshly milled wheat it doesn’t taste like that to me. It’s not as brick-like dense, rough, or wheaty tasting. I know that sounds backwards, but I honestly believe it’s because it’s the whole grain, unadulterated, as God intended it. 

Since I am doing this challenge, I’ve been really leaning into quick breads to snack on: banana bread (recipe here), cakes, brownies, cookie bars, and muffins! 

I’m going to share my go-to muffin recipe here below. With a few variations. First off if you’re adding blueberries or canned (or fresh peaches) or any fruit with extra water, you’re going to want to cut the milk to 1/2 cup. That’s all! 

I haven’t experimented with using my pie filling or some jams yet. But I have added apple butter, and it turns out great! 

You can use any type of grains for this recipe. The recipe was tested with a soft white wheat berry since this berry has minimal gluten strength. Therefore it could work with einkorn, khorasan/kamut, or spelt. I actually prefer a 20/80 ratio of soft/hard. I know, that can be a lot of math, but bring the kids in and make it a fun math lesson! I’ll give you a hint. That means I like to use 51 grams of soft white and 204 khorasan/kamut. While they both don’t form gluten, the soft white (and spelt!) are considered SOFT. And although khorasan/kamut doesn’t form gluten it is still considered HARD. If you’re not sure if it’s hard or soft just google it! Or use whatever, since this recipe is very versatile.

I like to measure out my grains with a kitchen scale because then I have the perfect amount already milled. And I don’t have to try and guess because while 1 cup of berries doesn’t make 1 cup of flour, 100 grams of berries DOES make 100 grams of flour. I love my scale, I would convert all of my recipes to grams if I cared that much to do so. However, you can use this handy dandy conversion chart if you don’t have a kitchen scale.

I like to measure out my grains with a kitchen scale because then I have the perfect amount already milled. And I don’t have to try and guess because while 1 cup of berries doesn’t make 1 cup of flour, 100 grams of berries DOES make 100 grams of flour. I love my scale, I would convert all of my recipes to grams if I cared that much to do so. However, you can use this handy dandy conversion chart if you don’t have a kitchen scale.

I bake mine in a pampered chef stoneware muffin pan- so it takes a bit longer for me to bake mine. Closer to 17-20 minutes. 

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