One of the greatest benefit of food blogging – is the opportunity to be exposed to a lot of different food groups – and also be aware and learn of ways to cook healthy. I had hardly known what spelt was until I saw the announcement for ‘WWC – Spelt in Breakfast’ by girlichef. I kept reading about what spelt was and the very many nutritional benefits of this fiber rich grain. I convinced myself to try it very soon – if and when I could get my hands on it. I never thought that it was possible in time for the event(which explains this last minute post). However, what has to be baked, has to be baked: DH stopped for coffee at a store, and called to ask, if I wanted him to pick up something. The first thing that came to mind was spelt flour. I asked him to check the bulk bins and surprisingly he got it(he is never known for patience, when it comes to looking for familiar ingredients, let alone something he had never heard of). A miracle in itself, I set forth on making these muffins, adapted from the recipe here.
Making these muffins was a breeze, I have not made any changes to the original recipe, except making them in mini muffin tins, as opposed to the regular sized ones. I have never heard of orange combined with blueberry, it usually is lemons, but I loved the sweet and citrusy undertones in these muffins. Very nice combination. 🙂
(makes 24 mini muffins, or 12 regular)
4 tbsp butter, softened(can substitute with canola oil, or a mixture of butter and oil)
2/3 cup sugar
1/3 cup unsweetened applesauce
1 tsp orange zest
1/2 cup orange juice
2 tsp vanilla extract
2 cups spelt flour
2 tsp baking powder
1/4 teaspoon salt
2 cups fresh blueberries
non stick cooking spray
Preheat oven to 375 degrees. Spray a 24 cup mini muffin tin with non stick cooking spray.
Sift the spelt flour, baking powder and salt. Set aside.
Cream the butter and sugar together. Beat in the eggs one by one. Add the applesauce, orange zest and mix to combine. Stir in the orange juice and vanilla extract. It would appear that you have too much wet ingredients right now, don’t worry, spelt flour absorbs a lot of liquid. Gently stir in the sifted dry ingredients into the wet ingredients. Do not overmix. Now add in the blueberries and stir to combine. Distirbute this batter evenly among the mini muffin tins. Bake for about 25 -30 minutes, until the top is golden.
Cool in pan for about 10 minutes. Remove to a wire rack and cool. These muffins can be frozen and popped in the microwave as needed.
Verdict: These muffins were super moist and tender. It is chock full of healthy ingredients – almost every fruit that you could have for breakfast is in here apples, blueberries, orange – all rich in vitamin C and antioxidants and fiber rich spelt flour. Makes for a super healthy one stop shop breakfast. Also a great snack to have during the day. Even DH who is a bit scared of healthy foods, had his helping.
Sending these to the following events:
1. ‘WWC – Spelt in Breakfast’, event series by Sanjeeta of Litebite.
2. Lets cook – School Break time snacks
3. Kids Delight – Mini Bites, series by Srivalli.
4. Breakfast Club – Berries, event series by Helen of FussFreeFlavors.
5. Veggie/Fruit of the Month: Orange, event series by Priya Mitharwal
6. *Food Palette: Purple*