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Monday, July 29, 2013

Blueberry Spelt Muffins


Adrienne picked us a whole bag of blueberries yesterday.  Her Grammy and Auntie took her blueberry picking and she took in a real haul.  So this is what I decided to do with some of them.  If you've never tried baking with spelt flour but really like whole grain baking, you should give spelt a try.  It has way more flavor than whole wheat flour - a little bit nutty...like me.

This recipe caught my eye because not only does it use spelt flour, but it had orange juice (instead of the typical milk) and orange zest.  How could that be bad???  It wasn't.  Quite the opposite.  These taste healthy and delicious.  They actually taste deliciously healthy.  In other words...These muffins taste like muffins - not cake.  If I wanted a cupcake, I would make a cupcake.  Adrienne, Jim, and I can eat these easily on the go for breakfast and not feel guilty about it.

Blueberry Spelt Muffins
Whole Foods recipe
makes 12 muffins

4 Tbsp butter or canola oil, softened (I used butter)
2/3 cup sugar
2 eggs
1/3 cup unsweetened applesauce
1/2 cup orange juice
2 tsp vanilla
2 cups spelt flour
2 tsp baking powder
1 tsp orange zest
1/4 tsp kosher salt
2 cups blueberries

Preheat oven to 375 degrees and grease or place cupcake liners in a muffin tin.  In a large bowl, beat together the butter (or oil) and sugar.  Then add the eggs, applesauce, orange juice, and vanilla and blend until incorporated.  In another large bowl, combine the flour, baking powder, orange zest, and salt.  Add this dry mixture to the wet ingredients and mix until just combined.  Add the blueberries and incorporate carefully.  Distribute the batter evenly among the muffin tines and bake in the oven for 30 minutes or until a toothpick inserted into their center comes out clean.


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