I found this recipe on a flour store website. Have you heard of the Flourist in Vancouver? It's a specialty store that sells really nice flours and takeout baked goods. The great thing is that a lot of their flour is prairie based! They stone ground the grains and are big believers in traceable food. Very interesting. That said, I've wanted to try different flours since I listened to a blog about how different flours give your baked goods different flavours so I ordered some. Einkorn wheat was one of the first plants to be domesticated and cultivated. It is soft and crushes easily, resulting in a pillowy soft flour that is perfect for cakes, cookies, and loaves, is organic and comes from Manitoba. It's a good basic whole wheat flour without being a heavy flour. My muffins came out just like they said, light and fluffy and really, quite perfect. I did mini muffins for my mini tasters (they devoured them - perfect size for little hands) but you could make regular muffin size too. These muffins will be great with your regular whole wheat flour, so don't think you have to use the Einkorn flour for this recipe. Oh yes, if anyone knows where I can get this flour locally, I'd love to know!
Let's get baking . . .
Banana Einkorn Chocolate Chip Muffins
In a large bowl, mix together 1/2 c. butter, room temp. 1 c. b. sugar
Add in, 1 at a time and mix well 2 eggs
In a separate bowl mash 2 lg. ripe bananas
In another small bowl, add in and mix 3/4 c. plain yoghurt 1/2 c. milk
In another bowl, combine 2 c. whole grain Einkorn flour 1 tsp. b. powder 1/2 tsp. b. soda 1 tsp. salt.
Alternate adding the flour mixture and yoghurt mixture into the butter mixture.
Fold in the mashed bananas Add in 1 tsp. vanilla
Gently add in mini chocolate chips - as many as you like. Scoop into greased or lined mini baking tins. Bake at 350 for about 12-14 minutes.
