Wheat Berry Muffins with Dates Vegetarian Recipe

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Wheat Berry Muffins with Dates
Vegetarian Recipe

Dry Ingredients:
1 cup whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup whole grain cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup rolled oats

Wet Ingredients:
1 cup skim milk (I use soy)
1/2 cup unsweetened applesauce
1/4 cup all-fruit apple butter
2 large egg whites
1 tablespoon molasses
1 teaspoon grated lemon peel (or 1/2 teaspoon lemon extract)

Extras:
1/3 cup raw wheat berries
3/4 cup chopped dates

Topping:
2 tablespoons dark brown sugar
1/2 teaspoon cinnamon

Well before baking: Place wheat berries in 2 cups water and bring to boil over high heat. Reduce heat to medium and cook for 45 minutes. Drain and rinse with cold water. Set aside to cool. Preheat oven to 400 degrees and prepare 12-cup muffin tin. Combine topping ingredients, if using, in a small bowl, and set aside. Sift together all dry ingredients except rolled oats in a large bowl. Add oats and stir to combine. Add dates and cooked, drained wheat berries and stir to coat. Whisk/blend/mix wet ingredients in separate bowl. Pour into dry. Stir to combine, don't overmix. Spoon into prepared tins, filling each nearly to top. Recipe makes 11-12 muffins; if you run short, fill the empty tin with water so the rest bake evenly. Top each cup of batter with the prepared topping, taking care to spread it evenly over the top. Bake 15-20 minutes, cool 10.

Nutrition information per Wheat Berry muffin:
Calories: 163
Fat: 1g
Protein: 5g
Carbohydrate: 37g
Fiber: 3.9g

Vegetarian

Wheat Berry Muffins with DatesVegetarian Recipe

Wheat Berry Muffins with Dates
Vegetarian Recipe