I don’t know exactly what the deal with spelt flour is, but apparently it’s easier for your body to digest than regular wheat flour. That being said, the only reason I bake certain baked goods with spelt flour (muffins, sometimes cakes) is because I find that it yields a lighter, more delicate crumb. Its taste is also less pronounced than regular whole grain flours.
Last weekend, Christian and I had my older brother over for brunch. In addition to a frittata with slow-roasted tomatoes, we served these muffins and fruit (and lots o’ bacon for them). Neither Christian nor Matt is vegan, but these muffins are… and neither gentleman said they noticed.
In fact, they both ate two muffins, while I congratulated myself on making healthy-ish muffins that rock. Enjoy!
Spelt & Berry Muffins
Makes one dozen
1/2 C vegetable oil
1/2 C soymilk
1/2 C pure maple syrup
1/4 C light agave nectar or honey
1 C white spelt flour
1 C whole spelt flour
2 tsp baking powder
1/2 tsp salt
2 1/2 C fresh blueberries, blackberries, or raspberries
Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk oil, soymilk, syrup and nectar in a bowl. Combine flours, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups. Bake until muffins are golden brown and a knife comes out clean, 20-25 minutes. Serve warm with large cups of coffee or tea.
Speaking of my older brother… check out the adorable little addition to his household!