Wheat Berry & Lemon Muffins

So Anne, I am finally getting around to posting the product review for Attune Foods. Thanks so much for sending the coupons. We picked up a box of Uncle Sam’s Original. It has whole wheat berry flakes & flax netting 10 grams fiber and a good bit of protein (7grams) per 3/4 cup serving. I was surprised that it only has 1 gram of sugar too!

Today we had a lunch date in the park, I packed the picnic basket and we enjoyed our lunch by the lake. I made a green salad with grapefruit, feta, and a sprinkle of the wheat berry flakes which added a nice crunch. (Camera died…no photos).

When I got back to the house, I decided to make some wheat berry muffins. Eric and I are always looking for a quick breakfast or snack, and these muffins will do the trick. I found a bran muffin recipe from joyofbaking and modified it a bit, and of course used my Attune cereal.

This recipe makes a yummy muffin–crunchy, lemony, and Eric approved. I think I will freeze most of ’em so that we can grab and go breakfast next week.

It’s Gpa’s 90th bday party this weekend so we are headed home. See you later.

Wheat Berry & Lemon Muffins

Makes 18 muffins

1 1/2 cup Uncle Sam’s Original

1/2 cup butter, unsalted, room temperature

1 cup dark brown sugar

2 large eggs

2 tablespoons molasses

1 tsp pure vanilla extract

1 cup all purpose flour

1 cup whole wheat flour

2/3 cup old fashioned oats

1 tsp ground cinnamon

1 tablespoon lemon zest

1/4 tsp salt

2 tsp baking soda

1 tsp baking powder

1 1/2 cup vanilla soy milk, divided

3/4 tablespoon lemon juice

Combine half soy milk (3/4 cup) with lemon juice. Mix and let sit until ready to use. Preheat oven to 375 degrees F.

In bowl of mixer, combine butter and sugar until light and fluffy. Add eggs one at a time until incorporated. Add vanilla and molasses and beat until blended. Mix in cereal.

In large bowl, whisk flours, oats, cinnamon, lemon zest, salt, baking soda, and baking powder.

In a small bowl combine the lemon milk with the other 3/4 cup of milk.

Alternately, add flour and milk to mixing bowl always beginning and ending with flour.

Spray vegetable spray in muffin cups or use paper liners. Fill cups 3/4 full. And bake at 375 for about 17 minutes or until toothpick inserted into center of muffin is clean.

Remove from oven and let cool on wire rack.

Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

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Comments

Carole Skorey says

January 4, 2019 at 1:15 pm

I bought Wheatberry flakes with flax. I would like to have recipes using it.

- Kristina LaRue, RD, CSSD says
  
  January 4, 2019 at 3:33 pm
  
  Thanks! I’ll be dreaming up some ideas! Did you get a chance to try these muffins? You can also sprinkle them on top of a smoothie for crunch.
  
Kristina LaRue says

August 2, 2011 at 12:27 am

Thanks Anne!

Anne P says

July 30, 2011 at 8:05 pm

Yum those muffins sound delicious! I’m glad you liked the cereal 🙂

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