Blueberry Spelt Muffins with Honey and Lemon

Sometimes I just wake up in the morning wanting a muffin.  And why not?  They only take 20 minutes to prep from scratch, and I’ve come up with a few tasty recipes that use 100% whole grains, healthy fats, and other goodies like blueberries, which are high in cancer-fighting antioxidants.  In this recipe I use spelt flour, which I really love.  It’s sweeter than whole wheat and has a less gritty texture.  I’ve found it at Dave’s and Wholefoods, but if needed you can always order some.     One of the best things about spelt is that it’s easy on the stomach – many people who are sensitive to wheat do just find with spelt.  It does contain gluten, though, so if you’re gluten intolerant unfortunately it’s not for you.  These are best served warm.

Ingredients:
Dry
1 3/4 cups whole grain spelt flour
1/2 cup sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
1/8 t nutmeg 

Wet
1/4 c olive oil
1 cup plain yogurt
1/4 cup milk, rice milk, or soy milk
1 egg
zest of 1 lemon
juice from 1/2 lemon 

1 1/2 cups fresh or frozen blueberries

Lemon-Honey Glaze
juice from 1/2 lemon
1 T honey

 Combine dry ingredients and whisk together.  Whisk together wet ingredients seperately, then add to dry until just combined (lumps in the batter are ok).  Fold in blueberries.  Grease muffin tin or use muffin liners, and fill to almost-full with batter (should make 12 muffins).  Bake 375 for 20-22 minutes until toothpick comes out clean.  Top with glaze and serve warm.


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