Recovering Cereal Junkies

Hello, my name is Elizabeth and me and my family are cereal junkies. We can go through a box of cereal in one sitting, and the more sugar it has, the more we love it. My love for cereal began as a child, and I am totally guilty of getting my children hooked on this breakfast food. Thankfully, my husband Matt lovingly pointed out one day how much cereal we were consuming. I know I noticed it before this, but I was finally ready to make a change.

I get that eating healthy can sometimes require more effort, but making small changes with your food helps to make the process of eating healthy easier to do. For years, we have been making one small change at a time with our vegetable and meat consumption. Once I felt like we had a handle on that side of our food intake, I was ready to tackle the amount of processed sugar and flour we consume.

First things first…

Some friends of mine have been grinding their own wheat into flour for years now. They use the flour for making bread as well as other baked goods and sweets. Basically, any receipe that calls for flour.

When I first heard about these ladies doing this, I was a bit overwhelmed. It seemed like a lot of work for a busy mom and so much information to process. But once I heard that their methods were such a healthy option, I really wanted to jump on this bandwagon. Especially since they assured me that it wasn’t as hard as it seemed.

My friends were patient and super helpful to answer all one million questions I had, as well as point me to a local store in our area. They are an amazing resource for all things wheat related, as well as a store where you can purchase grain mills, bread makers, canning supplies, etc. And for all those that are gluten free, they have supplies for that as well. I even got the  recipe for my muffins from their cookbook.


Now, I want to show you how easy grinding your own flour can be, as well as show you that we have replaced cereal with whole grain muffins in our home.  The muffin receipe is at the bottom of this post for you to try for yourself.

Ok, first you will notice that my cake stand is empty of all muffins. If I don’t fill this dome with muffins, my kids will revert back to cereal, and I cannot have that.


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So I will scoop my whole grains of wheat from the container we store them in. I have a chart that tells me how much whole grain I need for the recipe. When grinding wheat, it is important to mill only what you need for the recipe. This is to make sure you are getting all the nutrients from the wheat and really fresh flour.


Next, I plug in the mill, flip the one switch at the top, pour the whole grains in the lid, and wait a few short seconds for my mill to grind my wheat into flour. You can see in the picture that the flour is collected in the bottom portion of the mill.

There are several grain mills on the market, but I spent a fair amount of time reading customer reviews and comparing prices before I ended up purchasing the Blendtec Kitchen Mill off Amazon. I have had the mill now for about three months, and I would highly recommend it. One of my friends who has been teaching me about this whole process has had her Blendtec Kitchen Mill for thirteen years.


That was easy right?

Now you can put together all of your ingredients you will need for your muffins, including the fresh flour you just milled.

Because I have six people in the house that eat breakfast, I usually make a double batch of muffins each time so that I am not having to make new muffins every day. I have even been known to make four batches of muffins at one time and freeze the extras. Even after being frozen and reheated they still taste very good.

The ingredients you see below are for a double batch.

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When making a double batch, I have found the amount of oil the recipe calls for to be a lot. The first time I made these, the finished muffins were on the oily side. So, the next time I made a double batch, I substituted half of the oil for apple sauce. It works like a charm and gives the muffins a perfect finished texture.

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Todays muffins are going to be apple cinnamon. I am using apples that we had frozen and stored away from last year. We have an apple tree on our property that produces too many apples to consume in one season. I usually will cook and freeze what we cannot eat. These come in handy when I want to make apple cobbler or, like today, apple cinnamon muffins. You will notice the recipe calls for a fresh apple, but I found no harm in using these already cooked pieces.


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After following the recipe below, this is my muffin batter.

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I scoop my muffin tins pretty full so as to get a yummy muffin top.

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Twenty minutes later, I have made a healthy alternative to our normal, processed, sugar cereal. You can even see the chunks of apples mixed into these muffins.

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Now, all is right in my kitchen…or at least under my cake dome.

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Here is the recipe I promised. I know that many of you may not have your own wheat mill, but in order for this to be a healthy alternative to cereal you need to use fresh, organic ingredients. I did use organic sugar in my muffins, but you can follow the recipe and substitute with honey.


Apple Cinnamon Muffins (single batch)

2 1/4 cups of flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1 cup buttermilk

1 egg

1/2 oil

1/2 honey

1 med apple diced or grated

Measure and mix dry ingredients in a bowl. Add liquid ingredients into dry mix until well blended. Scoop into greased muffin tins and bake at 400 degrees for 20 min.