My 4 year old asked for Blueberry muffins one weekend morning. Luckily I’d just purchased a giant vat of blueberries from Trader Joe’s. I’d been wanting to try baking with spelt flour and finally found it at Cub in the natural foods section. I have to say, I prefer this to regular whole wheat flour. Why Spelt flour? Well, I’ve done a little research and found that it is minimally processed and is rich in protein, B vitamins, magnesium and fiber. It is also a reliable source of iron, niacin, thiamin, copper and phosphorous.
Read more: http://www.livestrong.com/article/262259-nutrition-of-spelt-flour-vs-wheat-flour/#ixzz2IrNCPIoK
- 1 1/2 cups whole spelt flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg and ginger
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup honey
- 1/3 cup melted butter
- 1 cup fresh blueberries
- Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
- Using a whisk or fork mix together the flour, spices, baking soda, baking powder, and salt.
- Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the blueberries. Do not over mix.
- Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store at room temperature or freeze for a rainy day.