I wanted to make an Ezekiel pumpkin muffin with freshly milled wheat, so I searched and searched and finally decided to combine several recipes (remember, I can't follow a recipe exactly). These muffins are seriously delicious! I decided to freeze some of them to have for later use, but we ended up thawing them every morning and eating them until they were gone!
I milled my own wheat and beans for this recipe, but you can buy Ezekiel flour here. There are also local places who will mill wheat for you (such as farmer's markets). You could also just use whole wheat flour. This recipe makes about 15-18 muffins (or 48 mini muffins).
What you'll need:
2 1/4 cups freshly milled Ezekiel flour (see note at bottom; can also substitute another flour)
1/2 cup sucanat (or another sweetener)
1 tsp. real salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg (or more to taste)1 cup buttermilk (or milk substitute)
1 egg (or egg substitute)
1/2 cup oil (olive, coconut, etc.)
1/2 cup honey
1 cup pumpkin puree
3/4 cup dark chocolate chips (optional)
What you'll do:
1. Mix dry ingredients together (first 7 ingredients) in a large bowl.
2. Mix wet ingredients together in a medium bowl. Pour wet ingredients into dry ingredients and stir until well incorporated.
3. Stir in dark chocolate chips.
4. Drop by spoonfuls into greased muffin cups. I greased my muffin tin with coconut oil.
5. Bake at 400 degrees for about 10-15 minutes. Let cool then enjoy!
Ezekiel flour consists of the following:
1 1/4 cups wheat (I use hard white; you can add other beans to make it gluten free)
3/4 cup spelt or rye
1/4 cup barley
1/8 cup millet
1/8 cup lentils
1 Tbsp. northern beans
1 Tbsp. red kidney beans
1 Tbsp. pinto beans
Place the above in your mill and mix the flour together before using. This makes about 4 1/2 cups of flour.