Stress - Essity Muffins

WhiskingWings's Note:

I made these after our fridge and freezer died and we had apple butter and egg whites that had thawed out overnight. Whole grains and apple butter add a hearty, moist feel, while butterscotch chips and a touch of flavoured cappuccino mix add a bit of decadence.

• Total Time: 55 mins
• Prep Time: 30 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 1/2 cup spelt, flakes
• 3/4 cup warmed apple cider
• 1 cup rye flour
• 1 cup spelt flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon pumpkin pie spice
• 2 tablespoons instant cappuccino mix (French vanilla)
• 1/2 cup dark brown sugar
• 3 tablespoons oil
• 10 fluid ounces apple butter
• 2 egg whites
• 1/2 cup butterscotch chips

Directions:

1. Preheat oven to 425°F Grease a 12-cup muffin tin.
2. In a small dish, mix spelt flakes and cider. Set aside.
3. In a medium bowl, whisk together flours, baking powder, salt, spice and cappuccino mix.
4. In a large bowl, beat together sugar, oil, apple butter and egg whites.
5. Beat in soaked spelt flakes.
6. Stir in the flour mixture, followed by the butterscotch chips.
7. Bake for 20-25 minutes.
8. Cool 10 minutes in the tin, then unmould onto a wire rack.