Egg hunts, having four days off and spending time with family are a few of my favourite things about Easter. Today I decided to relax and unwind at home with family. One thing led to another and before I knew it, I was whipping up ingredients here and there trying to make some muffins.
Anyways, they turned out pretty good, based on the fact that this was my first time ever using spelt flour.
Spelt flour is a great substitute for wheat flour, and it isn’t a flour that will weigh your baked goods down. It is also easier to digest. Products made with spelt usually have a very tender, light crumb and a soft texture, which was evident in these muffins.
- 1 cup whole grain spelt flour
- 1 cup whole grain oat flour
- 1 1/2 tsp baking soda
- 1/3 cup agave nectar/honey/mollases
- 1/3 cup unsweetened apple sauce
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup almond/coconut/regular milk*
*I added a bit of milk at the end to make the batter smoother. It’s completely optional depending on how moist you like your muffins.
- Preheat oven to 350 degrees and grease muffin pans.
- In one bowl, mix the spelt flour, oat flour and baking soda. In a second bowl mix the rest of the ingredients.(#4-8)
- Combine the dry and wet ingredients, by making a hole in the centre of the first bowl and pouring bowl #2 in the middle. Mix by folding in the dry ingredients with a spatula.
- Spoon the batter into the muffin pans and fill them halfway.
- Bake for half an hour, or until toothpick comes out clean.
- Serve warm or at room temperature.