I recently bought Pima Club wheat berries from Breadtopia. Advertised as a soft wheat berry, they are supposed to be best for baked goods like muffins, pastry, etc., as opposed to bread baking. That said, I made a loaf of 100% Pima Club sourdough using my weekly sourdough recipe, and it turned out really well with a beautiful close structure - a great sandwich bread.
After exploring a little more, I learned about Ramona Farms American Indian Foods, where Breadtopia sources Pima club wheat. The owners share food from their native tribe, Akimel O’Odham, which have been handed down for generations. I really enjoyed reading about the business and wanted to share a recipe with all of you using one of their products!
My fiancée bought me these muffin liners for the sole purpose of getting me to bake him more muffins, so I made these muffins using the Pima Club wheat berries. I loved the way they turned out! Definitely try to get your hands on Pima Club wheat, but if you can't, these can be made with any whole wheat or all purpose flour.
Ingredients (makes 12 muffins):
1/3 cup olive oil
1/4 cup lemon juice (juice of about 1 large lemon)
Zest of 1 lemon
3/4 cup non-dairy milk
1/2 cup sugar
1 tsp vanilla extract
275g Pima Club wheat flour (or whole wheat or all purpose flour)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tbsp poppy seeds
Preheat the oven to 400 F. Whisk the oil, lemon juice, lemon zest, vanilla extract, and nondairy milk together.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, and poppy seeds. Add this mixture to the wet ingredients.
Lightly grease your cupcake pan or reusable muffin liners (no need to grease disposable liners). Spoon the mixture evenly into 12 muffins so that they are about 2/3 full.
Bake at 400 for 20-25 minutes, until lightly browned and a toothpick comes out clean.
I particularly loved these cut open and spread with nondairy chocolate hazelnut spread, but they are also great plain for a whole grain breakfast!