Whole Grain Einkorn Bran Muffin Recipe
These nourishing Whole Grain Einkorn Muffins are full of flavor, fiber, and heartwarming old-world goodness thanks to being made with Fresh Milled Flour. They are perfect for breakfast or a wholesome afternoon treat with hot tea.
Servings: 12 muffins
Equipment
- 1 Grain Mill Electric or Manual
- 12 cup Regular muffin tin
- 12 muffin tin liners
Ingredients
Dry Ingredients:
- 1 cup fresh-milled whole grain Einkorn flour milled on the finest setting
- 1/2 cup wheat bran
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup buttermilk or whole milk with 1 tablespoon vinegar
- 1/3 cup dark maple syrup or honey, if you prefer
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup raisins
- 1/2 cup chopped walnuts or pecans optional, but if using, decrease raisins to 1/2 cup
Instructions
- Preheat oven to 425°F (218°C). Line a muffin tin with paper liners.
- Mill your whole grain into flour using the mill's finest setting. I used whole Einkorn berries and an electric countertop grain mill set on number 1. (See video.)
- Mix the dry ingredients. In a large bowl, whisk together the Einkorn flour, wheat bran, baking powder, baking soda, and salt.
- Add the raisins (and nuts if using) to the dry ingredients and toss to fully coat.
- In a separate bowl, whisk the eggs, buttermilk, maple syrup, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Scoop the batter evenly into the muffin cups.
- Let the batter rest for 5 minutes.
- Bake at 425°F (218°C) for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for an additional 15–18 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Find this recipe and video at https://marysnest.com/how-to-make-wholesome-einkorn-bran-muffins-with-fresh-milled-flour/
If you want to mill whole grain emmer, spelt, or various versions of modern-day wheat such a hard red wheat, you can also use those fresh-milled flours in this recipe. However, you will need to adjust the liquid and fat slightly. With each flour, begin by increasing the liquid by 1 tablespoon at a time. For the fat, start with 1 teaspoon additional for emmer, 2 teaspoons for spelt, and 3 teaspoons for whole wheat.
If you’re building a traditional foods kitchen or stocking a real foods pantry, be sure to get the books in Mary’s Modern Pioneer Cookbook Series, published by Penguin Random House: https://marysnest.com/modern-pioneer-cookbook-series/
For free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
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