Tuesdays are muffin/sweet bread days on the breakfast menu. And I look forward to it every week... I certainly love baked goods. But lately I've been trying some new recipes to find healthier options for these breakfasts. I've had my eye on this recipe for a while but didn't have any spelt. (Didn't even know what it was!) I finally picked up a can at Alpine Food Storage a month or two ago and made these babies. In fact, we had them on three different occasions within a couple of weeks. My kids gobbled them up, but really they love muffins in any way, shape or form. I was surprised at how cake-like spelt flour is. I have to say I prefer my denser pumpkin muffin recipe but these are a healthier alternative and still very good. I will definitely continue to make them. This recipe comes from 100 Days of Real Food. Oh, and I added chocolate chips to mine. :)
Whole Spelt Pumpkin Muffins
- 1½ cups whole spelt flour
- 1 tablespoon pumpkin pie spice blend
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup honey
- ⅓ cup melted butter
- 1 cup pumpkin puree
- Preheat the oven to 350 degrees. Line a muffin pan with liners and set aside.
- Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
- Make a well in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do not over-mix.
- Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store at room temperature or freeze for a rainy day.
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