After playing with ingredients and ratios, I think I have come up with the best brown sugar muffins ever! These are so quick to throw together, and the result is a moist treat that is yummy any time of the day. I have scaled this to make 24 muffins at one time so that we can eat twelve immediately and freeze twelve for later. You won’t be disappointed with this recipe!
2 sticks of organic, grass-fed butter, softened (1cup)
2 1/4 cup organic brown sugar
2 organic eggs (from pastured chickens, preferably)
2 cups organic milk (from grass-fed cows)
3 TBSP organic vanilla extract
2 2/3 cups organic soft white wheat berries ( or use 4 cups of whole wheat flour)
2 tsp baking soda
1/4 tsp aluminum-free baking powder
1 1/4 tsp Real Salt
Preheat oven to 400 degrees F.
Grind wheat berries into flour and set aside.
Using an electric hand mixer, blend all of the ingredients together in a large bowl except for the flour.
Add the flour and mix until all of the flour is incorporated. Be careful not to overmix.
Pour batter into 24 well-greased mufffin wells and bake for 17-21 minutes or until centers are set (check often, oven vary.
Allow to cool before removing from pan. ENJOY!