Kibbled wheat muffin ( healthy version)

Kibbled wheat, grains that are cracked or broken into smaller particles and then moistened or steamed and dried.

                 They can be very good breakfast muffins, one is enough to fill you up for awhile.


Ingredients
1/2 cup raisins
1/2 cup mixed roasted nuts

1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt

1/4 cup mild honey
1/2 cup mashed bananas ( overripe)
2 large or extra large eggs
1/4 cup canola oil
1 teaspoon vanilla extract


1 cup cooked kibbled wheat
1/2 cup low fat milk (room temperature)

To prepare the kibbled wheat
Pre-soak for 4-8 hours ( for mine, overnight)
Wash and drain.
Steam over high heat for 10 minutes for use

Inspiration from: Martha Rose Shulman

raw kibbled wheats

cooked kibbled wheats

6 large muffins or 12 small cups.

Method
Preheat oven to 375F / 190C with a rack in the middle.  Grease 12 muffin cups / 6 large muffin cups.
Combine the kibbled wheat and milk together ( both in room temperature). Set aside.
Sift together whole wheat flour, baking powder, and the salt. Set aside.
In another bowl, beat in the eggs, honey, mashed banana, canola oil and vanilla.
Whisk in the flour, fold in the kibbled wheat and milk mixture, raisins and roasted nuts. Combine well.
Spoon into muffin cups, bake for 20 to 25 minutes, until lightly browned.

Healthy, nutritious, moist muffins.

KIbbled wheat mantou for further interest.