Peanut Butter Chocolate Chip Muffins with Fresh Milled Flour
Servings 12
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 and line a 12 muffin tin with liners, set aside.
- 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. They will be quite full but will bake into the perfect muffin, I promise. If you'd rather not have huge muffins you can make more than 12 or make a pan of mini muffins. Bake for 20-25 minutes, until toothpick inserted in the center comes out clean. Let cool in muffin tin for 5-10 minutes before transferring the muffins to a cooling rack to finish cooling or serve warm.