Thursday, June 02, 2011

Strawberries & Cream Spelt Muffins-You Know You Want Some.

This morning Hobbit #1 insisted we have muffins this morning-I had some wonderfully ripe and juicy organic strawberries from Trader Joe's...(don't hate. spring and summer are late in coming to the Pacific Northwest this year so our local ones aren't coming on yet.) So without further ado I thought I'd share the deliciousness! It is safe for most with wheat-sensitivities and can be made dairy free as well;)

Strawberries & Cream Spelt Muffins

1 1/2 c. whole spelt flour
1 1/2 tsp. baking powder
1/4 tsp. sea salt
5 Tbsp. butter or unrefined coconut oil
1/2 c. rapadura sugar or unbleached cane sugar
1 pastured egg
1/2 c. plain whole milk yogurt, whole raw milk, cream or almond milk
(if using almond milk, up your butter/oil by 1 or 2 tbsp.)
1 to 1 1/2 c. strawberries

1. preheat oven to 400 degrees F. (or 365 if you are using those Ikea muffin tins with the papers! Charred muffin is not quite so palatable. promise. no really, it isn't good.)
2. sift together flour, baking powder and salt in a small bowl
3. in a larger bowl combine softened butter or oil, sugar, egg and your yogurt/milk/almond milk/cream
4. add flour mixture and mix just until combined
5. fold your strawberries into the yummy batter
6. grease muffin tins or use paper muffin cups (i <3 muffin cups. because i hate doing dishes and they are pretty.)
7. fill tins/cups until mostly full. sprinkle some turbinado/rapadura sugar on top (optional)
8. bake for about 15-20 minutes, or until a toothpick comes out clean and it's barely brown on top
makes about 1 1/2 doz. muffins with the Ikea muffin tin/cups or about 1 dozen with regular sized muffin tins
9. stuff thy face with some early summer goodness

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