I’ve been eating store bought spelt bread for about the last year and half. While it’s taken Casey an adjustment period, we’re both now fans of the nutty flavor and decent crunch the bread takes on once toasted.
So there I am – window shopping in the grocery store one weekend – when I decide to actually stop and look through all the different flour options. Spelt flour? Why not — I see it in recipes ranging from breads to tart shells.
The muffins picture above used the recipe on the back of Bob’s Red Mill Spelt Flour, with some tasty additions: macintosh apple, chopped walnut, and cranberries. Overall, they were a little drier than your standard white flour muffin, but enjoyable with coffee or tea in the morning.
Spelt Muffins, adapted from Bob’s Red Mill recipe
- 2 and 1/4 cups spelt flour
- 1/4 to 1/2 cups brown sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 and 1/4 cup milk
- 3 eggs
- 1 Tbsp canola oil
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1 macintosh apple, diced
Heat the oven to 425 degrees. Prep 12 muffin tins with liners.
Combine the dry ingredients in a mixing bowl. In a separate bowl, beat together the whet ingredients. Mix wet and dry ingredients, then gently add the cranberries, walnuts, and apple.
Fill the muffin tins about 2/3 way full. Bake for ~17 minutes.