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:
covered percent of daily need
