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Muffins made from War Eagle Mill's Organic Pancake and Muffin Mix need only water and oil. Our mix is a multi-grain mix comprised of white whole grain wheat flour, corn flour, and a small amount of earthy rye flour. For making that sweet fruit muffin add honey, sorghum, sugar, or sweetening dropping in fresh berries such as blueberries, strawberries, raspberries, peaches, or apricots. Vegetable oil is kept at a minimum so that the muffin is not rich. Boost the protein level by folding in slivered almonds, pecans, or walnuts.

Have fun making muffins – include the kids. They are simple and easy, just don't over mix so that they'll be light and yummy. Here's a good way to build more whole grains in your diet giving you a boost of fiber, vitamins, and minerals. They will certainly help you get around the next bend because of their staying power. Whole grain carbohydrates break down much more slowly than refined flours. Because whole grains are unrefined complex carbohydrates, their fiber slows down digestion, delivering a slow, steady supply of glucose to the blood.
 

Hard White Wheat Whole Grain Flour

What is white wheat flour?
How can there be a whole wheat flour that is white?

Here are the answers:
White wheat is a variety of hard wheat developed from a naturally occurring albino variety. War Eagle Mill White Wheat Whole Grain Flour is organic and ground by the slow turn of stone buhrs. Nothing is added or taken away—it is the whole grain ground. The bran and heart of the wheat, wheat germ is intact. The protein content is around 14%, slightly lower than our hard red spring wheat flour which is around 16%. Because it is less astringent than red wheat, the flavor is sweeter and lighter. It quickly became my favorite whole wheat flour when we first started grinding it, several years ago. I find it very versatile—great for cakes, cookies, quickbreads, biscuits, muffins, yet makes nice yeast breads. Research has found that children like white wheat flour better as they are more sensitive to tannins and phenolic acid in the outer bran of the red wheat which can be bitter.

I ATE THE WHOLE GRAIN!!

Something so simple as switching all your bread consumption to whole wheat instead of white refined flour, will lower your risk of heart disease by 20%! Yes, 20%, as reported by "The Journal of the American Medical Association"! But the wonderful part is that whole grains taste soooo much better. Whole grains contain the outer husk, the bran, and the inner heart of the grain, the germ as well as the endosperm. The vitamins B2, B3, B6, folate, and pantothenic acid are preserved in the process of stone buhr grinding because the grinders turn so slowly that the grain is never heated versus modern milling where the grinders turn at high rates of speed, thereby, heating the grains and destroying important life sustaining elements.

Milling the whole grains intact preserves the numerous minerals in the wheat such as calcium, iron, magnesium, phosphorous, potassium, zinc, copper, manganese, selenium, and all of the trace minerals located only in the bran. The government requires only iron to be added back to processed and separated refined flours. Fiber is very important for roughage necessary to the intestinal tract and colon. Working as a scrubber, fiber picks up cancer causing chemicals and bacteria in the elimination process. The heart of the wheat, which is separated in refined flour so that it can remain shelf stable for months, contains 90% of the vitamins A, B complex, D, and large amounts of vitamin E. Remember, also, that white flours are chemically bleached to make them white.

WAR EAGLE WHOLE WHEAT FLOURS CONTAIN THE GRAIN,
THE WHOLE GRAIN, AND NOTHING BUT THE GRAIN!

Here's a list of more War Eagle Mill Organic Whole Grains

Yellow, White, Blue Cornmeal
Buckwheat Flour
Rye Flour
Soy Flour
Corn Flour
Spelt Flour
Millet Flour
7-Grain Cereal
Thick Rolled Oats
Steel Cut Oats
Quinoa
Millet
Popcorn
Flax Seed and Meal