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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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These are one of the best muffins I've ever eaten or made. I can't remember where I found the recipe, but I've done the usual thing and changed it up. I was impressed with these muffins the first time I tried them and liked them even better the second time around. Read more . My granddaughter won't let me use my little remaining spelt to make grains for breakfast... she insists I save it and use it for the Spelt Muffins recipe. I need to find another source for spelt! Ingredients:
6 2/3 c. spelt flour |
1 1/2 c. granulated fructose or cane sugar |
1 t. baking powder |
1 tsp. baking soda |
1 tsp. salt |
2 tsp. guar gum, optional (see note at end of instructions) |
2 tsp cinnamon |
1/2 c. pure maple syrup - don't use pancake syrup |
1 c. applesauce |
1/2 c. canola oil (i sometimes skip the applesauce and use 1 1/2 c. canola oil) |
3 c. water |
2 c. fruit, optional (i use raisins.) |
Directions:
1. Preheat oven to 350 F. Prepare muffin tins by lining with paper liners or greasing.
2. Sift or stir dry ingredients together. If optional fruit is used, add now and stir to coat.
3. In mixer bowl, mix wet ingredients. Add dry ingredients all at once, stirring only enough to moisten.
4. Fill muffin cups 2/3rd's - 3/4th's full.
5. Put pan in oven and bake for about 30-35 minutes or until an inserted toothpick comes out clean.
6. Remove from oven and allow to cool for about 5 minutes, then remove from pan.
7. Enjoy!
8. GUAR GUM NOTE:
9. I add this because spelt gluten is very fragile. The guar gum helps the muffins rise more and gives them a great texture. Other gums can be used too. I just happen to use guar gum for my bread so I have it on hand.
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