If course this could now lead into a diatribe about my affinity for spelt flour, and the arguments as to whether or not you need to reduce this or increase that when using spelt flour, but I think it's best to just accept that it's a yummy whole grain, more nutritious than wheat, and I like it in muffins.
Pardon the Easter papers. I had those, Lightenin' McQueen or Snowmen.
Pear Cardamom Cashew Spelt Muffins
1 heaping cup pear, peeled and diced
3/4 cup rice milk
1 tbsp ground flax seeds stirred into 3 tbsp water
1/2 cup packed brown sugar
3 tbsp canola oil
2 cups spelt flour
2 1/2 tsp baking powder
3/4 tsp salt
heaping 1/2 tsp ground cinnamon *
heaping 1/2 tsp ground cardamom *
1/2 cup cashew pieces (not salted)
1. Preheat the oven to 400 degrees and put cupcake papers into muffin tin.
2. Stir together the rice milk, flax goo, brown sugar, and canola oil. Fold in the pears.
3. Sift together the dry ingredients, then mix them into the wet ingredients until just mixed.
4. Fold in the cashews.
5. Divide the batter evenly into 12 muffins. Bake for 25-30 minutes or until golden brown and toothpick inserted into the center comes out clean.
*You could probably go heavier on these.
1 heaping cup pear, peeled and diced
3/4 cup rice milk
1 tbsp ground flax seeds stirred into 3 tbsp water
1/2 cup packed brown sugar
3 tbsp canola oil
2 cups spelt flour
2 1/2 tsp baking powder
3/4 tsp salt
heaping 1/2 tsp ground cinnamon *
heaping 1/2 tsp ground cardamom *
1/2 cup cashew pieces (not salted)
1. Preheat the oven to 400 degrees and put cupcake papers into muffin tin.
2. Stir together the rice milk, flax goo, brown sugar, and canola oil. Fold in the pears.
3. Sift together the dry ingredients, then mix them into the wet ingredients until just mixed.
4. Fold in the cashews.
5. Divide the batter evenly into 12 muffins. Bake for 25-30 minutes or until golden brown and toothpick inserted into the center comes out clean.
*You could probably go heavier on these.
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