Easier to eat with a fork, but worth the extra dishes! I used liners and agree with Soapnana that that's the way to go. Mine sunk in the middle - but I think my oven isn't hot enough. The spelt flour has a nice texture and loved the touch of lemon zest - really elevated these muffins. Recipe is a keeper.ĭelicious! I doubled the blueberries and was glad I did (may even triple next time). Do **not** skip the lemon zest, really raises the flavor profile. Made with the streusel, will skip next time (we think merely topping with some turbinado sugar would work beautifully). We used a silicone muffin pan sprayed with Baker's Joy, no sticking at all. I will definitely be making these again.ĭelicious! And, easy to prepare. I agree with others who suggested more berries - I threw in quite a bit more and wouldn't have minded more yet. As I didn't have spelt (I know, the point of the recipe) I used a combination of (locally milled) whole wheat and buckwheat. I used only 80g of sugar (plus the additional in the streusel) and the sweetness level was perfect. They made 8 good size muffins in an old-fashioned 8-well tin with cupcake liners. These were very easy and really good - loved by all I shared them with. They were yummy, with a nice chew inside. These were wonderful despite the fact that I didn’t have spelt (thought I did)) so substituted rice flour and a small amount of whole wheat. The recipe produced 9 medium sized muffins with good tops. I really focussed on not over-mixing and all of my ingredients were room temperature. Mine came out moist and springy, not crumbly or dry, with a good rise. I like these much better than white flour blueberry muffins, they have a more complex flavor and the spelt doesn't taste noticeably strange like I was expecting. I made these last night and we were going to try just one, had to have another. If I were making these for guests I would stick to the original ingredients. Not as decadent as the original receipt but still great. I replace the 2/3s sugar with 1/4 and I replace the oil with apple sauce. I give them to my kindie and I don't think he needs that amount of sugar. Such a great go-to recipe! I've made them four times each time modifying the ingredients. Definitely saving this and making these again I was able to substitute vegan butter in the streusel and oat milk with lemon juice for the buttermilk and they came out perfectly. The texture is perfect- they have nice integrity and are just moist enough. So, the second batch, I bake for my neighbour who currently is undergoing cancer treatment I make her a batch of twelve, and she loves them so much, she devours them within three days.Įxcellent recipe! This is my first time working with spelt, and these are the best muffins I’ve ever made. When my neighbour, Donny, was diagnosed with cancer, I took her over a batch of these muffins that I had just baked and she couldn't stop raving about them. One batch I bake for myself which I place in my refrigerator freezer and take out one daily. I bake two batches of these muffins weekly. I have many food sensitivities and wonder what you would substitute for the egg? this is not a meringue or anything, baked goods usually just need some liquid to bind the dry ingredients. so, according to google that would be roughly 2oz applesauce. i would add applesauce equivalent to the same weight of the eggs. I baked the muffin tray at 350 for 24 minutes, and then after checking them, went for the full 27 minutes. I added 1 tsp lemon juice to 1/3 cup 1% milk to make the buttermilk equivalent. I used my husband's wild blueberries (almost 3/4 cup instead of 1/2 cup). I changed the recipe to make 6 over sized muffins. We aren't muffin people, but this recipe looked so good! It did turn out so good that my husband asked me to make it again, and our friends asked for the recipe after I brought some muffins over to them. Turn out onto a wire rack let cool completely.ĭo ahead: Muffins can be baked 2 days ahead. streusel bake, rotating pan halfway through, until golden brown and a tester inserted into the center of a muffin comes out clean, 24–27 minutes. Evenly divide batter among 8–10 muffin cups, filling each with about ¼ cup batter. Using a rubber spatula, gently fold in blueberries. Whisk egg, brown sugar, oil, buttermilk, and lemon zest in a small bowl. Make a well in the center with your hands. Whisk spelt flour, baking powder, baking soda, cinnamon, and salt in a medium bowl until there are no lumps. Working quickly, smash in butter with your fingers until pieces are about pea-size. Whisk spelt flour, granulated sugar, brown sugar, and cinnamon in a medium bowl. Lightly coat a standard 12-cup muffin pan with nonstick spray or line with paper liners. Place a rack in middle of oven preheat to 350°.
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