Total Time
47mins
Prep 15 mins
Cook 32 mins

light and springy

Ingredients Nutrition

Directions

  1. sift together the dry ingredients.
  2. in a large bowl, mix together the wet ingredients.
  3. add the dry ingredients to the wet mix all at once and mix together until just combined.
  4. fold in the optional fruit.
  5. scoop into a standard muffin cup 3/4 full.
  6. bake in a 350 degree oven for 32 minutes or until a toothpick stuck in center comes out clean.
  7. cool and eat.

Reviews

(3)
Most Helpful

These were yummy - moist & delicious, plus healthy! I substituted all purpose flour for the spelt, decreased water to 1/2 cup, increased applesauce to 1 cup, increased cinnamon to 1/2 tsp and added 1/4 tsp nutmeg, using chopped apple as the fruit. My only problem was removing from the paper muffin cup liners I used - they tend to stick. Next time I won't use the liners.

Maureen in MA March 23, 2010

Perfect muffins! I've never made a better muffin and I've tried lots of recipes. I made the recipe as written except for two small things. I added a teaspoon of guar gum to help hold the muffins together (since spelt tends to be fragile) and I substituted canola oil for the applesauce. These are some of the best muffins I've ever eaten, including bakery muffins and store-bought. This will definitely be my go-to recipe from now on. Thank you so much for sharing this!

Anjaleck August 23, 2009

These turned out great-==Thanks for posting this. Will try them again soon.

Bluenoser February 02, 2006

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