Greek Yogurt Muffins Made With Fresh Milled Flour
These fresh milled flour muffins are made with greek yogurt and are the perfect healthy snack. They are so incredibly easy to mix up, you will find yourself making extra to stock the freezer! Customize them with your favorite mix ins, like chocolate chips, dried fruit, or nuts. These light, fluffy muffins will be a family favorite!
Equipment
- 1 Grain mill or high powered blender
- measuring cups and spoons
- 1 Muffin tin
- 12 Paper muffin liners or oil to grease muffin pan
- 2 Large mixing bowls
Ingredients
- 1 3/4 cup freshly milled soft white wheat flour approximately 1 1/2 cups wheat berries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp unrefined salt
- 1/2 cup real maple syrup or raw honey
- 1/2 cup greek yogurt preferably full fat
- 1/3 cup melted coconut oil
- 2 eggs pasture raised
- 1/2 cup whole milk
- 1 tbsp vanilla extract
- 3/4 cup optional mix-ins chocolate chips, dried fruit, or nuts
Instructions
- Preheat the oven to 350, and line a muffin tin with paper liners. If you don't have paper liners, you can grease the muffin tin with coconut oil or butter.
- If you are starting with wheat berries, grind them into flour on your mill's finest setting. Or, use a high powered blender to grind the berries.
Dry Ingredients
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk together to combine.
Wet Ingredients
- In a separate bowl, combine the melted coconut oil, greek yogurt, eggs, maple syrup/honey, vanilla, and milk.
Combine & Bake
- Gradually add the dry ingredients to the wet ingredients, and stir until just combined.
- If you are using any mix-ins, add them to the rest of the muffin batter.
- Pour the muffin batter into your prepared muffin tin, evenly distributing. This recipe makes 12 muffins. Each muffin cup should be about 3/4 full.
- Bake the muffins for 18-22 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the muffins cool on a wire baking rack and enjoy!