Baking was a big piece of my childhood that I still love today. Since my family ran a grain farm while I was growing up, fresh milled flour was always easy to come by. My mother, grandmother and aunts could turn flour into pretty much everything – buns, cookies, pastry, squares, quick breads, doughnuts, muffins and more! I still make some of their recipes but the lack of freshly ground flour has never been lost on me. Enter: The Flour Peddler!
The Flour Peddler is a family business based in Robert Creek, BC. They provide Kits residents with freshly milled local grains at the Kitsilano Farmers Market. All of their grains are 100% whole – nothing added and nothing removed. They are committed to quality grains and the art of community milling.
While most of their grain is milled on small stone mills, you may have seen them milling the flour by riding a bike at the market. I was surprised to learn that their bikes are not just for show. In fact, a large percentage of their softer grains, like rye and spelt, are actually milled on the bikes. Last weekend I picked up a bag of buckwheat flour that turned into some tasty pancakes later that day!
Whole grain flour is really something that should be replaced every few months, so consider tossing out that massive bag in your pantry that has been there for the last two years and pick up a small bag of the freshly milled stuff from the Flour Peddler at the market on Sunday. Maybe even whip up a batch of Peanut Butter & Chocolate Chip Muffins, a recipe provided by Amy who is Dan, The Flour Peddler’s, sister.
Peanut Butter & Milk Chocolate Chip Muffins
Prep Time: 15-20 mins
Bake Time: 15-20 mins for muffins, 13 minutes for mini muffins (with a convection oven)
Yield: 12 muffins or 24 mini muffins
* 2 cups all-purpose flour (we use Flour Peddler’s Whole Grain, Organic Baking Flour)
* 1/3 cup light-brown sugar, packed
* 1/3 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2/3 cup milk
* 1/2 cup butter, melted and cooled
* 2 eggs, lightly beaten
* 1 tablespoon apple sauce (if available)
* 1 teaspoon vanilla
* 1/2 (11 1/2 ounce) package milk chocolate chips
* 1/2 (11 1/2 ounce) package Reese’s Peanut Butter chips
* Preheat oven to 400°F
* Grease or line twelve muffin cups
* In a large bowl, stir together flour, sugars, baking powder, and salt
* In another bowl, stir together milk, eggs, butter, and vanilla until blended
* Add milk mixture and stir just to combine
* Stir in peanut butter and milk chocolate chips
* Spoon batter into prepared muffin cups
* Now bake for 15-20 minutes (or shorter for mini muffins) or until a cake tester inserted in center of one muffin comes out clean (you’ll have to ask my sister what the heck a cake tester is!)
* Remove muffin tin, place on wire cooling rack
* Cool for 5 minutes
* Remove muffins from tins and place on wire rack to complete cooling.
Image credit: Theflourpeddler.com