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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I made these after our fridge and freezer died and we had apple butter and egg whites that had thawed out overnight. Whole grains and apple butter add a hearty, moist feel, while butterscotch chips and a touch of flavoured cappuccino mix add a bit of decadence. Ingredients:
1/2 cup spelt flakes |
3/4 cup warmed apple cider |
1 cup rye flour |
1 cup spelt flour |
1 tbsp baking powder |
1/2 tsp sea salt |
1 tsp pumpkin pie spice |
2 tbsp french vanilla cappuccino mix |
1/2 cup dark brown sugar |
3 tbsp oil |
10 oz apple butter |
2 egg whites |
1/2 cup butterscotch chips |
Directions:
1. Preheat oven to 425F. Grease a 12-cup muffin tin.
2. In a small dish, mix spelt flakes and cider. Set aside.
3. In a medium bowl, whisk together flours, baking powder, salt, spice and cappuccino mix.
4. In a large bowl, beat together sugar, oil, apple butter and egg whites.
5. Beat in soaked spelt flakes.
6. Stir in the flour mixture, followed by the butterscotch chips.
7. Bake for 20-25 minutes.
8. Cool 10 minutes in the tin, then unmould onto a wire rack.
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