CARROT-SPELT MUFFINS
Make and share this Carrot-Spelt Muffins recipe from Food.com.
Provided by Brookelynne26
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F Rub muffin tins with a 1/3-cup capacity with butter (or line tins with paper liners.) To encourage even baking, the author suggests filing alternate cups in a 24-cup tin, or to use two 12-cup tins. I never am good at following directions.
- For the streusel topping, measure the flour, oat bran, sugars, and salt into a mixing bowl. Add the butter to the dry mixture. Rub the butter between your fingers, (or use a pastry blender) breaking it into smaller bits. Continue rubbing until the mixture feels coarse, like cornmeal. The more quickly you do this, the more the butter will stay solid, which is important for the success of the recipe.
- Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain that may remain in the sifter. Stir the carrots into the dry ingredients.
- In a small bowl, whisk the buttermilk slowly into the melted butter, add the egg and whisk until thoroughly combined. Using a spatula, mix the wet ingredients into the dry ingredients and stir to combine.
- Scoop the batter into 8 muffin cups. The batter should be slightly mounded above the edge. Sprinkle the streusel topping evenly over the mounds of batter and press it into the batter slightly.
- Bake for 32 to 35 minutes, rotating the pans halfway through. The muffins are done when they smell nutty and the bottoms are dark golden-brown and the tops are crisp. Remove the tins from the oven, twist each muffin out, and place it on its side in the cup to cool. This insures that the muffin stays crusty instead of getting soggy. Eat warm from the oven or later that day, or freeze and reheat.
Nutrition Facts : Calories 253.1, Fat 11.4, SaturatedFat 6.8, Cholesterol 51.2, Sodium 432.5, Carbohydrate 36.3, Fiber 1.8, Sugar 22.8, Protein 4.1
DELICIOUS VEGAN SPELT MUFFINS
A delicious vegan muffin that is crisp and golden on top, dense and hearty inside, and totally addictive. This recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto. Tasty flavour additions to this basic muffin batter include: chopped sweet potato and dates, pear and walnuts, apple and cranberries, or whatever else may tickle your fancy.
Provided by Mandi_in_Toronto
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 28 g, Fat 9.8 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 158.4 mg, Sugar 11.3 g
SPELT MUFFINS
Tasty and healthful. They're very moist and will change your opinion about spelt! I often change the fruit I add to this recipe, depending upon what I have. Shredded carrot and raisin is a great combo, or crystalized ginger and pear, or apple walnut, etc. Recipe works well without the banana, too.
Provided by Veggie LuvR
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Mix all dry ingredients together in a large bowl.
- Add the eggs, applesauce or yogurt, vanilla, honey, and buttermilk to the mashed banana.
- Add the liquid ingredients to the dry ingredients and gently stir. Do not overmix.
- Combine the fruit and nuts with the batter.
- Fill oiled muffin cups 3/4 full.
- Sprinkle tops of muffins with additional flax seed meal and bake for 15-20 minutes.
Nutrition Facts : Calories 89.5, Fat 2, SaturatedFat 0.5, Cholesterol 31.6, Sodium 158, Carbohydrate 17, Fiber 1.3, Sugar 13.7, Protein 2.2
CHOCOLATE SPELT MUFFINS
These chocolate spelt muffins are so easy, light, and fluffy! Frost with your favorite frosting when cool.
Provided by andreaheidi
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper or foil liners.
- Sift flour, cocoa, baking powder, baking soda, and salt together in a bowl.
- Beat sugar and coconut oil together in a large bowl with an electric mixer until creamy. Add eggs 1 at a time, beating in between additions. Stir in vanilla extract. Add flour mixture alternately with coconut milk; beat well. Fold in chocolate chips. Fill the prepared muffins cups 3/4-full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 17 to 20 minutes.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 46.9 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 9.7 g, Sodium 149 mg, Sugar 33.2 g
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