The only book written on modern home grain milling. This book manages to present a technical topic in a fascinating and entertaining way. Unusually detailed and littered with historical tidbits. Includes mill selection criteria, an education on bread wheats, secrets for making deliciously light whole meal breads, and purchasing contacts for dozens of grain mills, plus oat rollers and bread wheats....
These truly magnificent muffins will please everyone.
1 1/2 cups (190 g) hard white or red wheat
1 1/2 cups (180 g) soft white wheat
1/2 cup (45 g) rolled oats
1 1/4 cups brown sugar, packed
2 tsp. soda
2 tsp. cinnamon
1/4 tsp. salt
1/2 cup chopped nuts
1/4 cup coconut
1/2 cup raisins
3 eggs
1 cup oil
1 tsp. vanilla
2 1/2 cups (1/2 lb.) grated carrots
1 1/2 (1/2 lb.) grated apples
Preheat oven to 400 degrees and oil or butter pans for 12 to 15 muffins. (Also oil rims, as tins will be filled to overflowing.) Combine flours and oats. Add sugar, soda, cinnamon, salt, nuts, coconut and raisins. Mix thoroughly.
In mixer bowl, beat eggs, oil and vanilla together until creamy and smooth. By hand, add grated carrots and apples and stir until well coated.
Combine dry ingredients with wet ingredients and mix lightly. Batter will be very thick. Mound batter in muffin tins. (Slight overfilling is very important to final result.) Bake in preheated oven for 35 minutes or until the center of the muffin feels firm when touched gently with a finger. Allow muffins to cool five minutes before removing from tins and take care that the tops don’t pull off. Serve immediately or keep in an open container for a day. May be wrapped individually in plastic wrap and frozen.
