Sourdough Fresh Milled Flour Muffins - No Sugar
These sourdough fresh milled flour muffins with chocolate come together from bowl to table in just 20 minutes. They are fluffy, moist, and bakery-style taste that everyone loves. Enjoy for breakfast with coffee or a nutritious and filling snack.
flour mill
wheat berries (I used soft white)
stainless steel muffin tins
unbleached, lower toxin muffin liners
coconut oil
honey
chocolate chips or other mix ins
baking soda
baking powder
- 2 cups finely ground fresh milled flour (I used soft white wheat)
- 1 cup water
- 2/3 cup melted coconut oil
- 1/2 cup sourdough starter
- 1/2 cup honey
- 1 egg
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup chocolate chips (or other favorite mix ins)
Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
Mix wet ingredients together; then add dry ingredients (minus chocolate chips) and mix.
Fold in chocolate chips or other mix-ins.
Allow dough to rest for 30 minutes, then add dough to lined or greased muffin pans, filling each muffin holder 3/4 full of batter.
Bake at 350 degrees for about 20 minutes until muffins are golden brown and cooked through the middle. (Insert a knife or toothpick. When it comes out clean, the batter is fully cooked).
Store at room temperature or in the fridge for 2-3 days or freeze for 2-3 months.