Spelt Muffins

Spelt Muffins is a side dish that serves 12. One portion of this dish contains about 6g of protein, 4g of fat, and a total of 154 calories. For 28 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from King Arthur Flour has 8 fans. From preparation to the plate, this recipe takes roughly 50 minutes. A mixture of baking powder, brown sugar, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is rather bad. If you like this recipe, take a look at these similar recipes: Blueberry Spelt Muffins, Spelt and Oat Pear Muffins, and Moist Spelt Bran Muffins.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 18 minutes

 

Ingredients:

1 tablespoon baking powder

1/4 cup brown sugar or honey

3 large eggs, beaten

1 1/4 cups milk

1/2 teaspoon salt

2 1/4 cups spelt flour

1 tablespoon sunflower oil

Equipment:

muffin tray

oven

mixing bowl

muffin liners

Cooking instruction summary:

Preheat your oven to 425F. Grease and flour a 12-cup muffin tin, or line with papers. Combine all the dry ingredients in a mixing bowl. Mix together the milk, eggs and oil and combine with the dry ingredients, stirring for 20 seconds and no more. To add variety, add 1/2 cup chopped almonds or 2/3 cup chopped dates or raisins (or a combination) to the batter. Fill the muffin cups two-thirds full and bake for 15 to 18 minutes, or until golden brown. Store, well-wrapped, at room temperature for 3 days, or freeze for up to a month.

 

Step by step:


1. Preheat your oven to 425F. Grease and flour a 12-cup muffin tin, or line with papers.

2. Combine all the dry ingredients in a mixing bowl.

3. Mix together the milk, eggs and oil and combine with the dry ingredients, stirring for 20 seconds and no more.

4. To add variety, add 1/2 cup chopped almonds or 2/3 cup chopped dates or raisins (or a combination) to the batter.

5. Fill the muffin cups two-thirds full and bake for 15 to 18 minutes, or until golden brown.

6. Store, well-wrapped, at room temperature for 3 days, or freeze for up to a month.


Nutrition Information:

Quickview
152k Calories
5g Protein
3g Total Fat
22g Carbs
1% Health Score
Limit These
Calories
152k
8%

Fat
3g
6%

  Saturated Fat
0.98g
6%

Carbohydrates
22g
8%

  Sugar
5g
6%

Cholesterol
49mg
16%

Sodium
128mg
6%

Get Enough Of These
Protein
5g
11%

Fiber
3g
12%

Phosphorus
114mg
12%

Calcium
82mg
8%

Iron
1mg
8%

Selenium
4µg
7%

Vitamin B2
0.1mg
6%

Potassium
157mg
5%

Vitamin E
0.63mg
4%

Vitamin D
0.58µg
4%

Vitamin B12
0.23µg
4%

Vitamin B5
0.29mg
3%

Vitamin A
108IU
2%

Folate
7µg
2%

Zinc
0.26mg
2%

Vitamin B6
0.03mg
2%

Magnesium
4mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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