Directly from a bag of ‘Anita’s Organic Mill Sprouted Spelt Flour’ – I measured them out the evening before which made for a tasty butter and honey covered warm weekend breakfast.
Maple Sprouted Spelt Muffins
2 c. sprouted spelt flour (Anita’s, of course)
2 t. EACH baking powder AND cinnamon
1 t. baking soda
1/4 t. salt
3/4 c. plain yogurt
3/4 c. maple syrup
2 t. vanilla
4 T. melted butter (or coconut oil)
Preheat the oven to 375 and either grease a 12-cup muffin tin or line it with papers. In a large bowl, whisk together all of the dry ingredients, then mix in all of the wet until there’s no trace of flour. Scrape the batter evenly into the 12 muffin cups and bake for 18 to 20 minutes until the muffin tops are a light brown and the middles bounce back to a light touch. Allow the muffins to cool for about 5 minutes in the pan before removing them to a rack to cool completely. Best warm – enjoy!
- Category: Muffins