My 9 Grain All Purpose Baking Mix for Muffins, Pancakes and Cornbread

In anticipation of my upcoming class on April 28th called "Grain Mixology" and how to use pre-blended grains from Honeyville Grain. I'm going to be sharing some of my favorite things. One of which is this  9 grain mix. In the past, I've shared my recipe for a homemade baking mix that I call "All Purpose Baking Mix" here . As delicious as that mix has been to use, I'm going to have to say good -bye to it for a long time. Not that there's anything wrong with baking with white flour or even soft white wheat flour in that recipe, I just have found a new love with my new whole grain version of the mix that has given me light muffins, fluffy pancakes and hearty homemade corn bread that I can honesty call a light tasting, whole grain, no sugar added, almost fat free delight to eat. You control the ingredients. I use soymilk powder in mine that is non-gmo and delicious. You can also use almond milk in place of the liquid if you would like. All I know, is that I've been eating these sugar free, low fat muffins most of this last week. I've made variations on the recipe and used the base mix. They're moist. I'm hooked. 

Chef Tess 9 Grain All Purpose Baking Mix
 for Muffins, Pancakes and Cornbread

9 cup  9 grain flour (9 grain mix milled into flour in my grain mill)

1 cup instant non-fat dry milk or soymilk powder

1 cup  egg powder

1 cup granulated erythritol  (zero calorie natural sweetener)

1/3 cup baking powder

2T salt

Basic 9 Grain Muffins: One dozen large muffins: pre-heat your oven to 375 degrees. Combine 4 cups 9 grain baking mix with 1 ¾ cup water. Mix until a smooth batter is created.  Line a standard size muffin pan with 12 muffin liners and lightly mist the pan with a non-stick spray. Scoop muffin batter into muffin pan divided evenly between twelve muffins.  Bake 20-25 minutes until golden brown and muffins spring slightly when touched.

9 Grain Apple-Pecan Spice Muffins with Crumb topping:

Pre-heat oven to 350  degrees. Combine 4 cups 9 grain muffin mix with 1 ¾ cup water, 1 1/2 cup shredded apples, ½ cup chopped pecans,  1 tsp vanilla, and 2 tsp Chef Tess Wise Woman of the East spice blend. Batter will be thick. Divide between 24 well oiled muffin cups. Top with crumb topping*. Bake 22-25 minutes.

*Crumb topping: ½ cup 9 grain baking mix, ½ cup 4 grain rolled mix (or quick oats), ½ cup granulated erythritol, 3T melted butter, 1T water. Combine until chunky.  Sprinkle generously on top of muffins.

Peanut Butter and Jelly 9 grain Muffins 

Combine 4 cups of the 9 grain baking mix with 3/4 cup peanut butter powder. Add 2 cups water. Stir until well combined and let batter sit about 10 minutes. Preheat oven to 350 degrees. Oil a muffin pan. Scoop pan to almost full with batter and then lightly mist the top of the batter with oil. Make an indent in the top with your thumb. Fill with your favorite jam.

Crumble topping is optional...but it's just yummy. Combine 1/3 cup 9 grain mix, 1/4 cup Erythritol and 2T melted butter or flavored olive oil.

Bake 20-25 minutes until golden brown.

Basic 10 grain Pancakes:

Combine 1 cup 9 grain mix, 1 Tablespoon whole grain Teff and ¾ cups water. Cook on a hot griddle that has been lightly oiled. I love them with a devilish drizzle of Choke Cherry infused Honey. It's just evil. 

Basic Sweet 9 grain Cornbread Muffins (with Peach Mango Jalapeno filling)

Combine 1 ½ cup 9 grain baking mix, ½ cup yellow cornmeal and ½ cup granulated erythritol in a quart size bowl. Add ¾ cup cold water and combine well.  
Filling (optional): Make a small  well in the top of the muffin and add a tsp of homemade Peach Mango Jalapeno jam or jam of your choice. Preheat oven to 375 degrees. Divide between 12 well greased muffin cups. Bake 18-22 minutes until golden brown.

Basic Savory Bacon, Cheese Corny  Cornbread Muffins:
Combine 1 ½ cup 9 grain baking mix, ½ cup yellow cornmeal and 1 tsp Chef Tess all purpose seasoning in a quart size mixing bowl.  Add ½ cup of your favorite cheese, ¼ cup real bacon bits, minced onion ½ cup Freeze dried corn.

 Add 1 ½ cup cool water to the dry ingredients and allow to sit for 10 minutes (to hydrate the corn). 

  Divide between 12 well oiled muffin tins. Pre-heat oven to 375 degrees. Bake 18-22 minutes until golden brown. Optional delightful touch...paint the tops of these little gems with a little melted butter or olive oil and then sprinkle generously with BBQ rub of your choice. I prefer D-dog's.

I made a few other variations on the muffins...but I think this is enough for one post. Yes there will be more to follow. 

Get the printable version Here.

There you go. Make more muffins!

Always My Very Best,
Your Friend Chef Tess