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....See vital information about red and white wheat below this recipe....
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Wheat Muffins
These are my go-to-wheat-muffins. Years ago I kept finding recipes for wheat muffins with too much sugar, oil/butter that might work for an occasional dessert, but to me, not right for meals.
1 c. red or white whole wheat flour**
1 c. unbleached flour
3 T. dry milk powder
1/4 to 1/3 c. dark brown sugar (we personally use only 3 T.)
3 tsp. baking powder
1/2 tsp. sea salt
1 c. + 2 to 3 T. water
1/3 c. oil
1 large egg (or dried whole egg equivalent + water to equal one egg)
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Line muffin tin with paper cups. Heat oven to 400°.
Mix whole wheat flour, unbleached flour, dry milk, brown sugar, baking powder, and salt. In a small bowl, whisk together: water, oil, and egg; add to dry ingredients. Stir all, just until moistened. Using an ice cream scoop: place batter into each paper-lined tin. Let sit for about 5 minutes, undisturbed. Put into pre-heated oven, bake 15 to 20 minutes, until center top bounces back.
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VERY HELPFUL TO LEARN THIS:
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Red/bronze hard winter wheat....
this has a bit smaller grain with a reddish/bronze hue. The taste is strong. Not too many years ago, red wheat was the only kind most people could buy for their food storage.
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White/golden hard winter wheat....
this has a bit larger grain with a blondish/golden hue. The taste is lighter than red wheat, but still has the whole wheat taste and characteristics. People prefer it for the lighter taste quality it has. Also, it is a good choice for using in desserts.
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**If we made an all red wheat bread loaf and an all white wheat bread loaf, then put them next to each other, you would see that the white wheat bread baked up a bit higher naturally.
Both of these hard wheats have similar nutritional and storage values.
Of course, you can choose just one kind if preferred. I like to store both kinds. But to start off, you should probably just choose one kind. Most people these days prefer to store hard white wheat only; how about starting with that? Or, it may be a matter of cost as to what you end up choosing.
The actual differences to be concerned about with storage winter wheat will be the moisture and protein content.... What we want to look for in wheat storage is low moisture and high protein. The protein factor in wheat is crucial to the development of the gluten structure of dough, thus a higher protein makes great bread flour. Recommendations vary as far as what is best percentage, but I'd say look for storage wheat with 12% or more protein and 10% or less moisture content. Always ask before you buy. You will be looking for high protein and low moisture hard wheat.
Because I continually use and rotate, I have wheat with varying moisture content and protein. Just stay within the guidelines. I found some 15% protein once, that was really nice, but usually it's been around 12 to 14%. Always insist that the storage wheat you buy is 10% or lower moisture.
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