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Makes: 1 dozen
Start to finish: 40 minutes (if wheat berries and kabocha are cooked)
From Edible Seattle January/February 2011
Made with cooked wheat berries and smashed, cooked kabocha squash, then topped with just enough crunchy oatmeal streusel, these muffins are a meal. Feel free to substitute canned pumpkin for the squash.
For the muffins:
Vegetable oil spray
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup cooked wheat berries
1 cup mashed, cooked kabocha squash
For the streusel:
1/2 cup old-fashioned oats
1/4 cup (packed) brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons unsalted butter, melted
Preheat the oven to 400 degrees. Spray a 12-cup muffin pan with vegetable oil spray, and set aside.
Whisk the flours, powder, soda, and salt together in a large bowl. Set aside.
In the work bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer), cream the butter and sugar on medium speed until light, about 2 minutes. Add the eggs one at a time, mixing between each addition, then add the vanilla, and mix to blend. With the machine on low speed, add half the dry ingredients, then the sour cream, then the remaining dry ingredients, mixing only until the flour is incorporated. Add the wheat berries and squash and mix to blend.
Next, make the streusel: mix the oats, brown sugar, cinnamon, and melted butter until blended.
Divide the batter between the muffin cups, placing a heaping 1/4 cup of batter in each one. Divide the streusel between the muffins, and bake for 15 to 18 minutes, until barely browned at the edges. Let cool 5 minutes in the pan, then cool 10 minutes on a wire rack. Best served warm.
*vegetarian
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