The Bulgur Muffins last week called for using cooked Bulgur Wheat with Soy. That made me think it would be interesting to try using a similar technique with cooked emmer grain. So, I cooked up some whole emmer grain, chopped them and included them in the following muffin recipe, which is based on Hodgson Mill’s Bulgur Wheat with Soy’s recipe (back of the box).
Cook Whole Emmer Grain
Soak 1 cup of whole emmer grain overnight.
Add 5 cups of water to the soaked seeds, bring to a boil, let simmer for 60 minutes, drain remaining water.
1 jumbo egg
1 cup soy milk
3 Tbl canola oil
3 Tbl blue agave
½ cup spelt flour
1 cup white whole wheat flour
4 tsp baking powder
½ tsp salt
¾ cup cooked emmer grain (chopped)
½ cup dried cranberries
Preheat oven to 400 degrees
Line 12 muffin cups with paper liners
Beat egg in a medium bowl. Add soy milk, oil, and blue agave. Mix.
Combine flours, baking powder, and salt in another bowl.
Combine liquids and flour mixture. Add cooked emmer grain and cranberries, stir until moistened.
Fill 12 muffin cups.
Bake 15-20 minutes.
RESULTS: Actually quite good! The emmer grain added a pleasant chewiness to the muffins. We ate them with butter or our own St. Louis Gummy Cream (a kind of clotted cream we make, note earlier blog) and jam. I actually liked it best with just butter because the flavor of the muffin is quite delicate. So, good news for those of you who have whole emmer grain versus emmer flour. This is another way to enjoy the “fruits” of the grain.
Experiment & Enjoy!