Moist Spelt Corn Muffins
This recipe was made because I wanted to eat a healthy version of corn muffin. Spelt flour is unique and is water soluable gluten flour. I prefer to my my muffins warm. These are delicious and kid friendly.
INGREDIENTS
Nutrition- 1⁄2cup maple syrup
- 1⁄3cup peanut oil
- 1⁄2cup almond milk
- 1⁄2
- 1cup spelt flour
- 1tablespoon baking powder
- 1teaspoon salt
- 1cup fine cornmeal
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DIRECTIONS
- Preheat oven at 350 degres. Place all of the wet ingredients in large bowl. Then, add your dry ingredients. Stir until all dry areas are gone ( about 1-2 min) Add an extra tablespoon of either milk if batter seems too thick. Lightly oil inside the 12 hole non stick muffin pan. Add the mixture into each hole halfway. Place into oven and cook for 20-22min depends on when the muffin is cooked in the middle. Stick a butter knife into one if it come out clean then its ready. Take out of oven. Let it cool for about 5 min before eating. I hope you enjoy this recipe like I did.
- Stir ingredients into large bowl. Place into 12 hole muffin pan at halfway. Bake for 20-22min at 350 degrees. Let cool for 5 minute Ready to eat!
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