2 Reviews

This is a very, very yummy recipe tastewise! The muffins have a nutty pretzel-like flavour and are really, really good for breakfast. The dough was super easy to work with and the texture of the muffins was soft and thick, which we really enjoyed.
However I cannot give the full 5 stars as I had quite some trouble baking these in my dry skillet. They stuck like crazy and I could only manage to bake through one of them this way. The others I had to scrape out of the skillet and then I just reshaped them and popped them into the oven for 25 minutes at 180°C. That worked nicely and they puffed up quite a bit. The crust wasnt as good as the one from the pan (the darker coloured pic), but all in all they were great, too.
THANK YOU SO MUCH for sharing this easy and healthy recipe with us, Kat! Ill make these again for sure!
Made and reviewed for my chosen chef during Veggie Swap #31 February 2011.

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Lalaloula February 03, 2011

Extremely dry and they stuck like crazy. I won't make again.

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HelenaCookChef July 07, 2011
Soaked Spelt Engish Muffins