Spelt Muffins - any fruit

I posted this somewhere here a long time back, but thought I'd post again to make it easier to
find. I'll try to remember to get some photos next time I make them before they get all eaten!
I may try to make these into a sourdough recipe like JMonkey did here in order to use up
excess starter...I'll report on that when I do, but for now, these just use baking powder.
his is a recipe I de!eloped about " years ago that people seem to lo!e. I make it with whole
organic spelt flour as I like the nutty taste of spelt # an ancient form of wheat that has !ery
little gluten, so it's not as good for rustic breads but great in $uick breads. %ou can also use
whole wheat flour e$ually well but may need to adjust amounts depending on humidity. I
added the whole brown flaxseeds for roughage, texture, and hopefully some health benefits,
although the most benefit is deri!ed from raw ground flax.
&hat I like about this recipe is it does not contain dairy # which I am allergic to 'although it
does ha!e eggs so it's not !egan(. It is also a little less sweet by using dark brown sugar rather
than white, and is not too spicy as I omit nutmeg or clo!e, opting for the combo of cinnamon
and ginger instead. I also make this same basic recipe with bananas or fro)en blueberries or
chopped apple rather than pumpkin and all come out e$ually great. If you like a sweeter
muffin, add more brown sugar. *b!iously, this can be made in a loaf pan as well as in muffin
tins, but adjust baking time and temp. accordingly+
Spelt Flaxseed Muffins

Ingredients (makes 12 large muffins or 24 small muffins):
Wet:
, -arge .ggs
/ c. 0egetable *il '1unflower, 1afflower, or 2anola(
/ c. 3ark 4rown 1ugar 'maple syrup also tastes great as a sub but need a little more(
" tsp. 0anilla
/ c. &hole 5lax 1eeds
Fruit of choice+
5or 4lueberry Muffins+ " c. fro)en or fresh blueberries
5or 6umpkin Muffins+ " c. canned pureed /778 pumpkin
5or 4anana Muffins+ 9#: o!erripe bananas, depending on si)e 'I usually free)e them once
they get too ripe so I always ha!e some on hand(
5or ;pple Muffins+ , apples, cored, peeled, and chopped into small pieces
Dry:
9 c. &hole 1pelt 5lour 'or substitute mixture of ".: c. whole wheat and unbleached white
flours, if no spelt a!ailable. &heat flours are drier than spelt, so use less or mixture will be
too stiff, resulting in dense, hea!y, <hockey puck= muffins(.
/.: tbsp. 4aking 6owder
/ tsp. 1alt
" tsp. >round 2innamon
/ tsp. >round >inger
Diretions:
/( In a large bowl, beat the eggs, then mix in the remaining wet ingredients, then mix in your
fruit of choice and the flaxseeds.
"( In a separate bowl, mix together all of the dry ingredients.
9( 6our the dry ingredients into the wet, and stir. If batter comes out too dry, depending on
humidity le!els, flour type, or fruit si)e, then add about /?@ cup of water or fruit juice.
5inished batter should be stiff enough to spoon into muffin tins without it dripping all o!er,
but not so stiff that the batter forms peaks.
,( >rease /" large muffin cups 'or ", small muffin cups( with canola oil#type cooking spray.
:( 3i!ide the batter up into the cups with a ladle or large spoon and rubber spatula.
A( 4ake at 9:7 degrees 5 for ,7#:7 minutes for large muffins, or around 97 minutes for small
muffins. ap on top for doneness # they should be firm and crusty, not too soft or mushy.
B( &hen done, flip muffins out of pans onto cooling rack and let cool.
@( Cse within a day or two, or refrigerate in plastic bags for up to /7 days or so. 5ree)e the
rest for up to A months. Just reheat in a toaster o!en and enjoy!
mountaindog's blog
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1end to friend
1ubmitted by helend on 5ebruary "/, "77B # /"+:7pm.
!ie muffins" Spelt t#oug#ts
hanks for the muffin recipe, Mountaindog # !ery tasty!
I so agree about the warm, nutty fla!our of wholemeal spelt and all my breads, cakes and
pastries are made with either wholemeal or white spelt as I can't tolerate modern wheat gluten
or proteins.
3on't gi!e up on the spelt flour for yeasted or sourdough breads # it 3*.1 ha!e a good
gluten content 4C it is more DfragileD therefore needs slightly less li$uid and lighter
handling # it is perfect for the folding techni$ue and long slow rise of many rustic breads and
6eter Eeinhart style techni$ues. If you actually like kneading 'and I do #strange I know( then
spelt kneads up in about half the time of modern wheat. I will always share recipes # see any
of my posts! +(
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1ubmitted by mountaindog on 5ebruary "9, "77B # //+:Bam.
#elend - spelt
hanks for your comments Felend! I agree about the taste of spelt. I ha!e tried to use it in a
miche recipe but it did not turn out too well, but I do not necessarlily blame that on the spelt #
I think it was my techni$ue with that, and will definitley try it again for a hearth bread #
maybe I'll try the no#knead recipe with a !ariation of spelt and sourdough, I'll report on that
when I do.

I ha!e read some of your posts dating from back before I joined this forum, by the way, and I
am !ery impressed with your har!est photo contest picture # that polenta cake looks
wonderful, and your orchard produce, chutneys, and preser!es are beautiful! Is the polenta
cake recipe here somewhereG