Wheat Berry Gingerbread Muffins

Recipe Ingredients

1 cup	237ml	Cooked wheat berries - dried, see * Note
1 cup	62g / 2.2oz	Flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground allspice
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Sugar
6 tablespoons	90ml	Oil
2		Eggs
1/2 cup	118ml	Buttermilk - well-shaken
1/2 cup	80g / 2.8oz	Raisins or dried currants
2 tablespoons	30ml	Molasses
		Butter - for greasing

Recipe Instructions

* Note: Once wheat berries are cooked and softened, they can be stored in the refrigerator for five days or frozen for up to one month. To cook them, combine 1 cup wheat berries and 3 cups water in 2-quart pot. Bring to boil over high heat, then reduce heat, cover and simmer until berries are tender to the bite, about 1 hour 15 minutes to 2 hours. Drain in colander and spread on paper towels until air-dried. You'll have about 2 1/2 to 3 cups cooked berries. Store in airtight plastic bags.

Put berries and 1/4 cup flour in food processor fitted with metal blade. Process until berries are finely chopped. Add remaining flour, baking powder, cinnamon, allspice, salt, sugar, oil, eggs, buttermilk, raisins and molasses. Process briefly (5 to 10 seconds) to combine, stopping once to scrape down bowl. Do not over-process.

Divide batter among 12 greased or paper-lined muffin cups. Bake at 375 degrees until toothpick inserted in center comes out clean, about 18 minutes.

Cool in pan 5 minutes, then cool on wire rack at least 10 minutes. Serve warm. (Can be made a day ahead and kept at room temperature, wrapped airtight once completely cool. Reheat at 300 degrees 10 minutes.)

This recipe yields 12 muffins.

Each muffin: 215 calories; 143 mg sodium; 36 mg cholesterol; 8 grams fat; 32 grams carbohydrates; 5 grams protein; 1.62 grams fiber.

Source:
The Los Angeles Times, 01-12-2000

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.