BAKERY STYLE MUFFINS + Pop Tarts with 100% Fresh Milled Flour

I hope you enjoyed this video as much as I enjoyed making it. I appreciate you! Today we are making bakery-style muffins and healthier homemade pop tarts using 100% fresh milled flour. So many times I have tried to achieve that perky muffin and haven't gotten it quite right, until now! Yippee! The trick was using my Magimix food processor from NutriMill and now they peak every time. Mixing the batter in the Magimix for about 2 minutes gave the muffins the prettiest rise and texture. Now about the pop tarts - I have always loved pop tarts because they are so yummy and fun, but the ingredients in store-bought versions are tragic! So I finally made my own with cleaner ingredients and fresh milled flour… and they turned out absolutely top notch. About the food processor: The Magimix is handcrafted in France, super quiet, powerful, and amazing for baking, doughs, slicing, shredding, sauces, and more. If you are interested in the mill I use or the Magimix: https://nutrimill.com/intyrehealing and my code will save you some money on most products (intyrehealing) Where we get our soft white wheat berries: https://www.azurestandard.com/start and if you order, if you'd be so kind to use my referral code: KimberlyMcIntyre2 You can also find many of my favorite baking tools, pans, and ingredients here: https://www.amazon.com/shop/kimberlym... Muffin Recipe: Mill 1 1/2 cups of berries 1 cup buttermilk 1/2 cup olive oil 1 egg 3/4 cup sucanat 1/4 cup flax meal 1 tsp salt 1 tsp baking soda 1 tsp baking powder Add ingredients to the Magimix and mix for about 2 minutes. Bake at 425°F for 6 minutes, then reduce heat to 375°F and bake another 10 minutes or until golden brown and a toothpick comes out clean. Pop Tart Dough: This is a lot like pie dough 3 cups (slightly heaping) soft white wheat flour (mill about 2 1/3 cups soft white wheat berries for this recipe and for sprinkling on cutting board) 1 tsp sea salt 1 tbsp Florida Crystals sugar (powdered in grinder for a finer texture) 1 1/4 cups cold butter A few tbsp ice cold water Directions: Mix flour, salt, and sugar together. Cut in cold butter until crumbly. (I used the magimix and allowed to pulse until nice and crumbly) Slowly add ice cold water just until dough begins to come together and then knead dough with your hands for a few minutes. You want a well formed, soft dough. Divide dough in half, wrap, and refrigerate for about 30 minutes. Roll dough out and cut into rectangles and brush with egg wash. Add your favorite filling (what we used is listed below) to half of the dough strip and allow enough room on the edge to seal the pop tart. Fold the dough and seal edges with a fork. You can brush the top with egg wash to get a nice sheen. Now place on cookie sheet and put in the freezer for 15-30 minutes. This will help produce a nice, flaky pastry. Bake at 375° until lightly golden, about 25-30 minutes Ice them once they've cooled completely We filled with: Strawberry jam, Blueberry jam, and Brown Sugar Brown Sugar Filling: 1/2 cup sucanat (ground finer) cinnamon nutmeg 2 tsp flour pinch of salt 2 tbsp melted butter Icing: 1 cup sucanat (powdered) 1 tbsp water 1 tsp vanilla Slowly add half and half until spreadable consistency is reached If you make these, let me know in the comments which one you would grab first — the muffins or the pop tarts?