Wheat Berry Surprise Muffins

Serves: 5
Total Calories: 575
Yield: 16 Muffins


1 3/4 cups whole wheat pastry flour
1/4 cup cornmeal
1/4 cup rye flour
1/4 cup brown rice flour
1/4 cup barley flour
1/4 cup millet flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup rolled oats
1 3/4 cups milk
1/2 cup canola oil
1/2 cup honey
1 tablespoon molasses warmed
1 large egg
2 teaspoons grated lemon peels
1 cup water
1/2 cup wheat berry rinsed


1. To prepare the goodie mixture, bring the water to boil in a small saucepan and add the wheat berries. Reduce the heat and simmer 30 minutes, or until the berries are soft and have the texture of cooked brown rice. Remove from the heat, drain any excess liquid, and let cool. (You can prepare the wheat berries earlier and refrigerate until ready to use.)

2. Preheat the oven to 400°F.

3. Sift together all the dry ingredients, except the rolled oats, in a large bowl. Then add the rolled oats and stir to combine.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the cooked wheat berries to the wet ingredients and stir to combine.

5. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

6. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

7. Bake for 15 to 20 minutes.

8. Cool the muffins at least 10 minutes before removing from the tin

Nutritional Facts:

Serves: 5
Total Calories: 575
Calories from Fat: 222

This Wheat Berry Surprise Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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