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Well folks, the muffins I posted last week were such a hit in our household that I knew I had to whip up something similar with our very own fresh strawberries. The berries at the farm are coming on strong and I wanted them to be the star of the show in this week’s muffin recipe. Similar to last week’s muffins these aren’t sweetened with much sugar (just a tiny bit of pure maple syrup) and with nothing masking the natural sweetness of the strawberries they really shine in this recipe. The addition of cardamom and vanilla really ties everything together. These are made with a combination of freshly milled white wheat berries, buckwheat and amaranth. The fresh milled grains add a lot of flavor here but of course, you don’t need your own home grain mill to make these. However, if you are interested in a home mill, I recently purchased a KoMo classic grain mill and I absolutely LOVE it! I’m making my own flours out of everything from traditional wheat berries to chickpea flour, lentil flour, rice flour and oat flour. The freshness is unmistakable and really adds flavor to baked goods. It was an investment worth while for me because I’m using it often.

Anyhow, these muffins will be delicious either way. The flavor combination is spot on and I hope you all enjoy them as much as we do. Just remember, you need to plan a little ahead here because the flours soak overnight in the yogurt. This step is encouraged because the grains become more easily digestible and their nutrients become more readily available. If you want to learn more about soaking grains (I find it kind of interesting) check out the book Nourishing Traditions. The author dives into it all!

Happy muffin making everyone!