Wheat Berry and Date Muffins

Serves: 5
Total Calories: 402
Yield: 11-12 Muffins


1 cup whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup rolled oats
1 cup milk
1/2 cup applesauce
1/4 cup apple butter
1 large egg
1 tablespoon molasses
1 teaspoon grated lemon peel
1 cup water
1/3 cup wheat berry
3/4 cup chopped pitted dates
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon


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 about 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 set aside to cool. Add the dates and stir to combine. (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 oats, in a bowl. Then add the oats and stir to combine. Add the goodie mixture and toss to coat.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

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

6. To prepare the topping, mix the brown sugar and cinnamon together in a small bowl. Generously spoon about 1 tablespoon of the topping on each cup of batter, taking care to spread it evenly.

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: 402
Calories from Fat: 100

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

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