Hello food lovers!
We have a special treat for you today – spelt flour muffins.
Spelt is by nature a whole-food. Unlike wheat, where vital nutritional bran and germ are usually removed during milling, the vital substances of spelt are found in the inner kernel of the grain. However this does not mean that spelt makes a heavy loaf. In fact the exact opposite is true. The real beauty of spelt is in its ability to make a really light, highly nutritious loaf with an appealing nutty flavour. The protein in spelt is such that when the flour is turned into bread it bakes well and results in a very light, soft textured loaf with good keeping qualities which doesn’t shed crumbs when sliced.
Spelt is rich in protein, and these proteins contain all of the nine essential amino acids needed by the human body. These amino acids are called “essential” because the body cannot manufacture them. If you don’t eat them, you don’t get them.
Consumers who tend to be cynical about the value of amino acids in our bodies should check out a partial list of the tasks they assist with:
- Reducing joint inflammation
- Preventing hair, skin and nail disorders
- Lowering cholesterol
- Reducing liver fat
- Protecting kidneys
- Reducing bladder irritation
- Stress and depression reduction
- Relieving migraine headaches
- Assisting the immune system
- Reducing the risk of artery and heart spasms
- Calcium absorption
- Collagen formation
- Antibody, hormone and enzyme production
- Transmission of signals between the nerve cells and the brain
- Maintaining alertness
- Memory improvement
- Digestive and intestinal tract functioning
- Muscle coordination
- Mental vigor
- Manufacture of other essential biochemical components
If you want to know more about this type of flour click here.
We made three different flavors – one with bananas and raisins, one with strawberries and coconut and one with blueberries.
Let me now show you the recipe.
- 375g spelt flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 100g caster sugar
- 2 eggs, beaten
- 250ml milk
- 125g butter, melted
- 1 teaspoon vanilla extract
- Preheat the oven to 200 C / Gas 6. Grease a 12-hole muffin tin.
- Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar.
- Place the eggs, milk, butter and vanilla into a separate bowl and beat together.
- Fold the egg mixture into the dry ingredients with a metal spoon.
- Spoon the mixture into the muffin tin, filling them to just below the top. Place the muffin tin on the top shelf of the oven and bake for 20-25 minutes.
- Let muffins cool in the tin for about 10 minutes before transferring to a wire rack to fully cool.
It’s fun doing them and improvising with the fruits or nuts that you can put inside them. You can put whatever you like in your muffins. You can place some fruits on the bottom of the tins, and then spoon over the mixture and top it up with some nuts for example, or with coconut sprinkles (like we did).
It’s time to say bye now, and see you soon!
Thank you for being with us, food lovers!