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Breads, Breakfasts

Wheat Berry Gingerbread Muffins

I like wheat berries, those golden-brown, rice-like kernels of wheat which become plump and chewy when simmered in liquid. Rich in vitamins and fiber, they're often favored as cereal, but they can be added to a wide range of foods, ... Read more

Total time: 45 minutes | Makes 12 muffins
  • 1 cup cooked wheat berries, dried
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 6 tablespoons oil
  • 2 eggs
  • 1/2 cup buttermilk, well-shaken
  • 1/2 cup raisins or dried currants
  • 2 tablespoons molasses
  • Butter, for greasing

Step 1Put 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.

Step 2Bake 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.)


For a lower-fat muffin, use 4 egg whites instead of 2 eggs.

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