Peanut Butter Chocolate Chip Muffins with Fresh Milled Flour
Servings 18
Ingredients
- 300 grams fresh milled soft white wheat I like to mix soft white and einkorn
- 3/4 cup granulated sugar 150 grams
- 2/3 cup creamy peanut butter
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup sour cream
- 1 1/4 cups milk 300 grams
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping cup mini choc chips regular chocolate chips, mini pb m&m’s or a mixture (I prefer half mini chocolate chips, half mini pb m&m’s)
Instructions
- Preheat the oven to 375 degrees. Using two muffing pans, line 16-18 muffin cups with liners, set aside. (Or you can make one regular muffin pan and a mini muffin pan).
- In a medium bowl, mill your wheat berries. Add baking powder, baking soda, and salt to the fresh milled flour and whisk to combine, set aside.
- In a large mixing bowl, whisk together the oil, peanut butter, sugar, sour cream and eggs until smooth. Next, whisk in the milk and vanilla extract until well combined.
- Add the flour mixture to the wet ingredients and fold with a spatula until almost no dry flour remains. Carefully stir in the chocolate chips (or chips/m&m’s of your choice).
- Divide the batter among the cupcake liners, fill each cup 3/4 of the way full. Bake for 19-23 minutes, until toothpick inserted in the center comes out clean. Let cool in muffin pan for 5-10 minutes before transferring the muffins to a cooling rack to finish cooling or serve warm. Enjoy!