Sprouted wheat, mesquite flour, pastured butter and eggs, cacao nibs, sweet cinnamon..
Makes 10-12 muffins
5 oz sprouted wheat flour
1 1/2 oz pastry flour
1 1/2 oz mesquite flour
1 tablespoon cacao powder
2 oz non-refined sugar or other sweetener
1/2 cups grain-sweetened chocolate chips
1 teaspoon sea salt
2 teaspoons aluminum-free baking soda
8 oz fresh whole milk
2 large pastured eggs
4 oz pastured butter, melted
1 teaspoon cacao nibs
1 teaspoon true cinnamon
Combine flours, cacao powder, sugar, salt and baking soda together in a bowl.
Whisk together milk, eggs and melted butter.
Pour wet ingredients into dry ingredients, stir until just combined.
Fold in chocolate chips.
Place large spoonfuls of batter into buttered muffin pan. Sprinkle tops with crushed true cinnamon and cacao nibs and bake until muffins pass the toothpick test, about 30 minutes.
Best served warm.