Wheat Berry Muffins
Carrots, cranberries, and wheat berries give these sweet, dense muffins an antioxidant boost. They’re best served with a generous spreading of pure apple butter. Feel free to add a bit of whatever is in the spice rack—½ teaspoon nutmeg, ginger, or cloves and, if you’re watching your fat calories, you can substitute applesauce for half of the oil. The biggest challenge is making a batch last a few days!
Ingredients¾ cup all-purpose unbleached flour
½ cup whole wheat flour
⅓ cup flax powder (preferably sprouted)
½ cup organic brown sugar
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
2 whole eggs
1 teaspoon pure vanilla extract
⅓ cup vegetable oil
1 large or 2 medium carrots, grated
⅓ cup unsweetened dried cranberries
½ cup wheat berries
Nutrition FactsPer serving: 221 calories, 9 g fat (1 g saturated), 32 g carbohydrates), 5 g protein, 3 g fiber, 159 mg sodium (7% Daily Value).
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Directions1. Preheat oven to 350°F. In a large bowl, mix together flours, flax powder, brown sugar, cinnamon, baking powder and soda, and salt.
2. In a separate bowl, lightly whisk eggs and then whisk in vanilla and oil. Fold the wet ingredients into the dry ingredients. Stir in carrot, cranberries, and sprouts until evenly moist. If the batter is too dry add a touch more oil.
3. Divide the batter evenly in a muffin tin. Bake until golden and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Take muffins out of the tins and cool on a rack.