White Chocolate Chip Chocolate Muffins made with soft white wheat

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Sweet and savory chocolate muffins packed full of white chocolate chips. These muffins we make more for a dessert but from time to time why not eat them for breakfast. They are not too rich but help with a sugar craving. I make these white chocolate chip chocolate muffins with freshly milled soft white wheat and honey. So they are not only delicious but healthy too, packed full of vitamins and minerals.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

Measure out 270 grams of soft white wheat berries.

Mill wheat on the finest setting into a bowl.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

While the mill is running, crack one egg into a large mixing bowl.

Place mixing bowl on a scale and zero the scale. Add 105 grams of oil and mix well. I use avocado oil.

Add 168 grams of honey to the egg and oil. Mix well.

Add 245 grams of milk to egg, oil and honey mixture. Mix well.

Add the freshly milled flour to the wet batter. Add 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Mix together until half combined.

Add 25 grams of cocoa powder. Let batter sit for a few minutes to soak in the liquid. I like using dark cocoa powder but regular works fine too.

Preheat oven to 350 degrees. Grease muffin tin or fill with liners. I like using these liners from Amazon. They are dye free and hold up well.

Mix batter together and pour into muffin tins a little more than half way.

Measure out 1 cup of white chocolate chips. Sprinkle them into the batter, I used a small hand full for each muffin.

Slightly swirl in the chips leaving some on the top.

Bake muffins for 20-25 minutes. A toothpick should come out clean. It can be hard to tell if the muffins are baked all the way because they are so dark. Mine are about prefect at 22 minutes but every oven is different.

Allow muffins to cool.

Store in an air tight container for up to a week. If not eating all of them right away, I will freeze them.

Yield: 12

White Chocolate Chip Chocolate Muffins

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Sweet and healthy muffins made with honey and freshly milled soft white wheat berries.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 270 grams of soft white wheat berries
• 1 egg
• 105 grams of oil
• 186 grams of honey
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 25 grams of cocoa powder
• 1 cup of white chocolate chips

Instructions

1. Measure out 270 grams of soft white wheat berries.
2. Mill wheat on the finest setting into a bowl.
3. While the mill is running, crack one egg into a large mixing bowl.
4. Place mixing bowl on a scale and zero the scale.
5. Add 105 grams of oil and mix well. I use avocado oil.
6. Add 168 grams of honey to the egg and oil. Mix well.
7. Add 245 grams of milk to egg, oil and honey mixture. Mix well.
8. Add the freshly milled flour to the wet batter.
9. Add 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Mix together until half combined.
10. Add 25 grams of cocoa powder.
11. Let batter sit for a few minutes to soak in the liquid.
12. Preheat oven to 350 degrees.
13. Grease muffin tin or fill with liners.
14. Mix batter together and pour into muffin tins a little more than half way.
15. Measure out 1 cup of white chocolate chips.
16. Sprinkle them into the batter, I used a small hand full for each muffin.
17. Slightly swirl in the chips leaving some on the top.
18. Bake muffins for 20-25 minutes. A toothpick should come out clean. It can be hard to tell if the muffins are baked all the way because they are so dark. Mine are about perfect at 22 minutes but every oven is different.
19. Allow muffins to cool.
20. Store in an air tight container for up to a week.
21. If not eating all of them right away, I will freeze them.

Wondering what I use at the homestead? I have created a storefront to show some of the items I buy from Amazon and use. I earn a small commission if you buy from my storefront. CLICK THIS LINK.