Summary
| Yield | 12 |
|---|---|
| Source | This is a back-of-the-bag recipe from Bob's Red Mill Whole Grain Spelt Flour that I tweaked a little bit |
| Prep Time | 15 minutes |
| Recipes | Cooking with Kids |
| Seasons | Summer |
Description
Ingredients
- 2 1⁄4c Bob's Red Mill Spelt Flour (or any spelt flour, I suppose)
- 1c packed brown sugar
- 1tbsp baking powder
- 1tsp Salt (or less)
- 1 1⁄4c milk
- 3 Eggs, beaten
- 1tbsp oil
- 3 to 1 cup fresh raspberries, lightly crushed or frozen raspberries, thawed
- 2 1⁄4c Bob's Red Mill Spelt Flour (or any spelt flour, I suppose)
- 1c packed brown sugar
- 1tbsp baking powder
- 1tsp Salt (or less)
- 1 1⁄4c milk
- 3 Eggs, beaten
- 1tbsp oil
- 3 to 1 cup fresh raspberries, lightly crushed or frozen raspberries, thawed
Instructions
Preheat oven to 450 degrees. Put muffin papers in muffin cups (or grease and flour cups). Combine all dry ingredients, including brown sugar. Beat together the milk, eggs, and oil. Mix with dry ingredients just enough to moisten. Add raspberries and stir just enough to evenly distribute in batter. Fill muffin cups almost full and bake for 20 minutes or until light brown in color.
Variations: Add 1/2 cup chopped almonds or 1/2 cup chopped dates or raisins (coated with flour to prevent sticking), or 1/4 cup of each to batter before baking. (If you use these "dry" additions instead of fresh raspberries, only cook for 17 min. then check for doneness.)
You can also substitute honey for the brown sugar, just add it to the wet ingredients.
Notes
Although I generally find spelt bread recipes like these a bit dry and less than flavorful, the raspberries really make these little muffins sing.
DD and I made muffins together then took them to her Kindergarten for her birthday along with some other wheat-free, gluten free muffins from mix with raspberries stirred in (long story). The kids and teachers really enjoyed them, and they weren't just being polite!
One boy went up to the teacher after he ate his and asked, "What day is it?" The teacher said, "It's Thurday" and the boy said, "Can Thursdays be Muffin Days?" So sweet. One girl asked for another one, which I said she could have if her dad said it was OK. Which he did. And I overheard another boy exclaiming happily over finding a large chunk of raspberry in his.
They tasted good and went over really well. I highly recommend this for people with wheat sensitivities but can tolerate spelt.
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