Wheat Berry Gingerbread Muffins

Time 45 minutes
Yields Makes 12 muffins
Wheat Berry Gingerbread Muffins

Put 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.


Bake 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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