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Pumpkin Spelt Muffins

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Ingredients

  • Ingredients (makes 12 large muffins or 24 small muffins):
  • Spelt Flaxseed Muffins
  • Wet:
  • 4 Large Eggs
  • 1 c. Vegetable Oil (Sunflower, Safflower, or Canola)
  • 1 c. Dark Brown Sugar (maple syrup also tastes great as a sub but need a little more)
  • 2 tsp. Vanilla
  • 1 c. Whole Flax Seeds
  • Fruit of choice:
  • For Blueberry Muffins: 2 c. frozen or fresh blueberries
  • For Pumpkin Muffins: 2 c. canned pureed 100% pumpkin
  • For Banana Muffins: 3-5 overripe bananas, depending on size (I usually freeze them once they get too ripe so I always have some on hand)
  • For Apple Muffins: 4 apples, cored, peeled, and chopped into small pieces
  • Dry:
  • 3 c. Whole Spelt Flour (or substitute mixture of 2.5 c. whole wheat and unbleached white flours, if no spelt available. Wheat flours are drier than spelt, so use less or mixture will be too stiff, res
  • 1.5 tbsp. Baking Powder
  • 1 tsp. Salt
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Ground Ginger

Details

Servings 12

Preparation

Step 1

Directions:
1) In a large bowl, beat the eggs, then mix in the remaining wet ingredients, then mix in your fruit of choice and the flaxseeds.
2) In a separate bowl, mix together all of the dry ingredients.
3) Pour the dry ingredients into the wet, and stir. If batter comes out too dry, depending on humidity levels, flour type, or fruit size, then add about 1/8 cup of water or fruit juice. Finished batter should be stiff enough to spoon into muffin tins without it dripping all over, but not so stiff that the batter forms peaks.
4) Grease 12 large muffin cups (or 24 small muffin cups) with canola oil-type cooking spray.
5) Divide the batter up into the cups with a ladle or large spoon and rubber spatula.
6) Bake at 350 degrees F for 40-50 minutes for large muffins, or around 30 minutes for small muffins. Tap on top for doneness - they should be firm and crusty, not too soft or mushy.
7) When done, flip muffins out of pans onto cooling rack and let cool.
8) Use within a day or two, or refrigerate in plastic bags for up to 10 days or so. Freeze the rest for up to 6 months. Just reheat in a toaster oven and enjoy!

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