Corn bread muffins with sprouted soft red wheat berries

I made these to go with the White Chili and tried a new muffin insert to let the muffins rise better.

Makes 12 muffins

Equipment needed

12 muffin cup muffin tin.

Preheat oven to 400 degrees


  • 1/2 cup white cornmeal
  • 1 1/2 cup sprouted soft red wheat berries (it has less gluten and is better for quick breads)
  • 1/3 cup sugar
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 1/2 cup frozen corn
  • 2 tbs melted butter
  • 1/3 cup avocado oil
  • 1 tbs honey
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • Spray grease (I prefer avocado oil or organic ghee)


  • Mix dry ingredients
  • Cook corn, drain, and mix into dry ingredients
  • Mix wet ingredients
  • Gently add wet ingredients to dry ingredients¬† – mixing until the dry ingredients are moistened.
  • Let batter rest at least ten minutes and until little bubbles form in it.
  • Fill muffin cups at least 3/4 full (use all the batter in the 12 muffin cups) – mine filled the muffin cups to the top but I was also using the tall muffin inserts.
  • Cook at 400 F for 20 minutes or until the toothpick comes out clean
  • Cool ten minutes in muffin tins then put on rack to finish cooling


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