8
English
Jalapeño Corn Muffins
125 g (4.4 oz) (240 mL
[1 cup]) corn
94 g (3.3 oz) (180 mL
[1 cup]) wheat
berries
1 tbs (15 mL) baking
powder
1
/
2
tsp (2.5 mL) salt
240 mL (1 cup) low-fat
milk
60 mL (
1
/
4
cup) oil
3 tbs (45 mL) honey
1
egg
2 tbs (30 mL) canned
diced jalapeño
peppers (long green
non-spicy peppers)
Assemble the grain mill and attach to the mixer.
Set the mill on the finest setting and then turn the
knob back 2 notches. Turn the mixer to Speed 10
and grind corn into the mixer bowl placed under
the mill. Repeat with wheat berries after setting the
grain mill on the finest setting and turning the knob
back 1 notch.
Add baking powder and salt to the mixer bowl; mix
well. Add all remaining ingredients. Attach the bowl
and flat beater to the mixer. Turn the mixer to stir
speed 1 and mix about 15 seconds. Stop and scrape
the bowl. Turn the mixer to stir speed 1 and mix
about 15 seconds.
Spoon the batter into greased muffin pans. (Do
not use cupcake liners.) Bake at 190° C (400° F)
for 15 to 18 minutes, or until toothpick inserted
into center comes out clean. Remove from pans
immediately. Serve warm.
Yield: 12 servings (1 muffin per serving).
Per serving: About 121 cal.
Honey Whole-Wheat Pancakes
125 g (4.4 oz) (240 mL
[1 cup]) wheat
berries
1 tsp (5 mL) baking
soda
1
/
4
tsp (1.2 mL) salt
1
/
4
tsp (1.2 mL) nutmeg
360 mL (1
1
/
2
cups)
buttermilk
2 eggs
3 tbs (45 mL) honey
Assemble the grain mill and attach to the mixer. Set
the mill on the finest setting and then turn the knob
back 2 notches. Turn the mixer to speed 10 and
grind the wheat berries into the mixer bowl placed
under the mill.
Add baking soda, salt, and nutmeg to the mixer
bowl; mix well. Add all remaining ingredients.
Attach the bowl and flat beater to the mixer. Turn
the mixer to speed 2 and mix about 15 seconds.
Stop and scrape the bowl. Turn the mixer to speed
2 and mix about 15 seconds, or until smooth.
Spray griddle or heavy skillet with no-stick cooking
spray. Heat the griddle to medium-high heat. Pour
about 80 mL batter (
1
/
3
cup)
for each pancake onto
the griddle. Cook 1 to 2 minutes, or until bubbles
form on the surface and the edges become dry.
Turn and cook about 1 to 2 minutes longer, or until
golden brown on the underside.
Yield: 6 servings (2 pancakes per serving).
Per serving: About 170 cal.
RECIPES
