Spelt Breakfast Muffins

I've been experimenting with spelt as a substitute for AP flour in some of my baking recipes.

My daughter suggested I try using spelt flour and she gave me a couple of her recipes to try.

I made spelt pancakes first and when grampy said they were 'good' I then made both chocolate cookies and chocolate chip cookies. I have to say no one noticed there was a difference, including the boys.

Many of you know of, and may even use spelt, but if you haven't heard of spelt, it's an ancient cereal grain in the wheat family, and has been cultivated for centuries in both the middle east and Europe.

Some Spelt facts:

• Spelt has a tougher outer husk than wheat which protects the grain preserving the nutrients and flavors.
• The tougher husk also protects the grain from pests/infestations which makes it easier to grow without the use of pesticides.
• Is more water-soluble than wheat flour
• Has fewer calories than wheat flour
• Has more protein than wheat flour
• Has less fiber than wheat flour but said to be easier to digest
• A good source of vitamin B2, manganese, niacin, copper, phosphorus & protein
• It is NOT gluten-free
• Comes in both white flour or whole wheat varieties

My Spelt Breakfast Muffin recipe is really easy and the muffins are ready in less than 35 minutes from start to finish.

Spelt Breakfast Muffins
Ingredients:

• 3/4 cup spelt flour
• 2 TBLS. corn starch
• 1 tsp. baking powder
• 1/8 tsp. nutmeg (optional)
• 1/4 tsp. cinnamon (optional)
• pinch of salt
• 1 egg
• 2 TBLS. plain yogurt (greek, regular, non-fat)
• 1 TBLS. applesauce
• 1/4 tsp. vanilla
• 1 TBLS. grapeseed oil (or vegetable oil)
• 1/4 cup organic agave nectar (can substitute honey or maple syrup)
• Confectioner's Sugar for dusting
• Marmalade or fruit preserves (optional)

Directions:

1. Preheat oven to 375 degrees & spray mini muffin pan with non-stick spray. Yields about 14 to 18 mini muffins.
2. Sift dry ingredients in medium size bowl and set aside.
3. In small bowl whisk together the egg, yogurt, applesauce, vanilla, and oil until well blended.
4. Add the wet ingredients to the dry all at once and stir well just till combined.
5. Fill the muffin cups only halfway with batter, approx. 1-1 1/2 TBLS. of batter. The muffins will rise.
6. Bake 7-8 minutes.

• Cool on wire rack for 5-10 minutes.
• You can leave the muffins plain and spread with butter, marmalade or your favorite fruit preserves.
• In a gallon size baggie add 1/2 cup confectioner's sugar; drop in the warm muffins and gently shake bag to coat the muffins with the sugar.

Mangia!
Winelady Cooks



I've shared this with:

Hearth and Soul Hop
Food-Tastic Friday