Einkorn Harvest Spice Muffins Made With Fresh Milled Flour
These muffins contain all the rich flavors of autumn…apples, pumpkin, carrots, warming spice, and punches of cranberries throughout. Delicious enough to be a dessert but healthy enough to pair with eggs and sausage on your breakfast plate. Made with fresh milled einkorn—an ancient grain and the only wheat never hybridized—making these muffins deeply nourishing with necessary vitamins, minerals, and a high protein content. How’s that for “daily bread”?
the benefits of Fresh milled flour
White flour (and even “whole wheat” flour) found in stores is a dead food. All nutrients have been stripped from it by removing the bran and the germ. The vitamins, minerals, fiber, and fatty acids are in the bran and the germ, which have been missing from our flour since the early 1900’s. Seeing the increase of disease and birth defects, they tried to correct their mistake by fortifying the flour with synthetic B vitamins, synthetic iron, and folic acid (the synthetic version of folate). They also began chemically bleaching and conditioning the flour with potassium bromate. It’s one of the most adulterated foods on the market today. Fresh milled wheat on the other hand, is a whole food with the bran, germ, and endosperm consumed together, giving our bodies the protein, fat, fiber, vitamins, and minerals that are supposed to be there. Wheat done right is a health food. I highly recommend looking into the work of Sue Becker for more information about this!
how to get fresh milled flour
The best way to get fresh milled flour is to mill your own at home. I purchase wheat berries in bulk and mill them into flour using my Nutrimill Harvest. I’ll admit it was intimidating at first, but now I can do it in my sleep. And it hardly adds any time to the baking process. After milling, flour loses its benefits quickly, so it’s best to mill at home and use right away, or mill at a friend’s and store it in your freezer. You can use my code KAETLYN20 for $20 off your Nutrimill purchase at checkout.
What you need
1/2 cup of pumpkin or squash puree
1/2 cup of applesauce
1/3 cup of maple syrup or honey
1/2 cup of coconut oil or lard, melted
1 large egg
1 teaspoon of vanilla extract
2 1/2 cups of freshly milled einkorn
1 1/2 teaspoons of cinnamon
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
1 large carrot, finely shredded
Handful of craisins
To Prepare
Begin by preheating your oven to 375°F.
In a mixer or by hand, combine the pumpkin, applesauce, maple syrup, oil, egg, and vanilla. Mix together until combined.
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and sea salt.
Slowly incorporate the dry mixture into the wet, mixing only until combined.
Gently fold the carrots and craisins into the batter.
Allow the mixture to sit for a few minutes to thicken up. Then, scoop the batter into a lined muffin tray.
Bake at 375°F for about 20-25 minutes or until a knife comes out clean. Keep in mind that the type of pan you use will determine cooking time. For example, a ceramic or stone muffin tray will take longer to cook while a tin muffin tray will finish faster.
Remove from the oven and cool the muffins on a cooling rack before serving.
Store in an airtight container.
Enjoy!
Don’t forget to use my code KAETLYN20 for $20 off your entire purchase at checkout.
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