Morning Glory Muffins with Freshly Milled Flour
These nourishing, fresh milled Morning Glory Muffins are one of my favourite muffins right now. Made with freshly milled soft white wheat flour, this is a muffin that is not only soft and delicious, but is full of healthy ingredients that will leave you feeling full and satisfied. It's a perfect snack to have on hand for those postpartum days and to have on the counter for your kids to enjoy throughout the day.
Servings 12 people
Ingredients
- 2 cups fresh milled soft white wheat
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup flaxmeal
- 3 large eggs
- 1/4 cup honey
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 cups shredded carrots, about 4 carrots
- 1 cup shredded apple
- 1/2 cup raisins
Instructions
- Preheat oven to 425F. Line your muffin tray with cupcake liners.
- Mill your flour so that you have 2 cups worth.
- Whisk the flour, baking soda, cinnamon, salt, and flaxmeal in a large bowl. In a medium bowl, whisk the eggs, honey, oil, applesauce, and vanilla together until combined.
- Whisk in the carrots and apples.
- Pour the wet ingredients into the dry ingredients, and stir slowly with a wooden spoon or spatula. Add the raisins. Fold everything together just until combined.
- Spoon batter into the liners, filling them all the way to the top.
- Bake for 5 minutes; then, keeping the muffins in the oven, reduce the oven temperature to 350F. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool until ready to eat.
- Cover leftover muffins and store at room temperature for up to 2 days.