Instructions: * Note: Once wheat berries are cooked and softened, they can be stored in the refrigerator for five days or frozen for up to one month. To cook them, combine 1 cup wheat berries and 3 cups water in 2-quart pot. Bring to boil over high heat, then reduce heat, cover and simmer until berries are tender to the bite, about 1 hour 15 minutes to 2 hours. Drain in colander and spread on paper towels until air-dried. Youll have about 2 1/2 to 3 cups cooked berries. Store in airtight plastic bags.

Put berries and 1/4 cup flour in food processor fitted with metal blade. Process until berries are finely chopped. Add remaining flour, baking powder, cinnamon, allspice, salt, sugar, oil, eggs, buttermilk, raisins and molasses. Process briefly (5 to 10 seconds) to combine, stopping once to scrape down bowl. Do not over-process.

Divide batter among 12 greased or paper-lined muffin cups. Bake at 375 degrees until toothpick inserted in center comes out clean, about 18 minutes.

Cool in pan 5 minutes, then cool on wire rack at least 10 minutes. Serve warm. (Can be made a day ahead and kept at room temperature, wrapped airtight once completely cool. Reheat at 300 degrees 10 minutes.)

This recipe yields 12 muffins.

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