Fresh Milled Muffins (many variations)
Ingredients
Dry
- 255 Grams soft white wheat, or combination of different varieties of wheat berries (kamut, spelt, einkorn)
- 1 Tsp salt
- 2 Tsp baking powder
Wet
- 1/4 Cup melted butter
- 1/2 Cup maple syrup (or honey or sugar)
- 2/3 Cup milk (or buttermilk)
- 2 eggs
- 1 Tsp vanilla
Instructions
- Preheat oven to 350*F
- Mill wheat, and add remaining dry ingredients to that bowl and mix.
- Mix together wet ingredients in stand mixer (add warm melted butter to cold milk and maple syrup before adding the eggs- so as not to scramble the eggs!)
- Add whatever mix ins you’re using to the wet batter bowl.
- Add dry ingredients to wet bowl, mix until combined.
- Add muffins to a greased or parchment paper-lined muffin pan.
- Bake for 12-15 minutes in a metal muffin pan, or 17-20 minutes in a stoneware muffin pan.
Notes
Optional add ins:
Remember, if you add fruit or extra wet ingredients, cut the milk to 1/2 c.
- 1 c chocolate chips
- 1 c canned and diced peaches (drained as much as you can)
- 1 c frozen blueberries (add 1 tbsp of lemon juice & 1 tbsp dehydrated lemon for lemon blueberry)
- 1 c apple butter
- 1 c puréed pumpkin with 3 tsp pumpkin pie spice
- Zest and juice of one lemon + 1 tbsp poppyseeds
- Streusel topping: 1/4 c softened (or melted) butter, 1/4 c sugar, 1 tsp molasses, 1/4 c oats, 1/4 c milled soft white wheat.