Maple Cranberry Spelt Muffins....yummy and good for you!!

As you might already know I've been experimenting in the world of nutritious, wholesome eating of late and was feeling like I needed to make up for my not-so-healthy-but-ridiculously-easy pumpkin muffins from the other day. Being made with instant cake mix ( i.e lots of sugar, white wheat flour and goodness knows what else) they don't really fit into the "wholesome" or "good for you" category. So to make amends I give you....a healthy muffin! 

The biggest difference is that these are made with Spelt flour. What is Spelt? You may ask...well, Spelt is an ancient grain with a deep, nutty flavour that has experienced an increase in popularity in North America. Spelt is a distant cousin to wheat, and while it can be used in many of the same ways as wheat, it does not seem to cause sensitivities in most people who are intolerant of wheat (however, it does contain gluten). Spelt is full of nutrients and because of it's water solubility, these nutrients are quickly absorbed into the body. It is an excellent source of vitamin B2, a very good source of manganese, and a good source of niacin, thiamin, and copper. The combination of nutrients provided by spelt may make it a particularly helpful food for folks who suffer from migraine headaches, atherosclerosis, or diabetes. It also tastes yummy.

The recipe (adapted from enlightened cooking)
You can find spelt flour at health food stores, but also in most supermarkets (that includes tiny towns, such as mine) in the health food section (you should find an alternative flour section). Once purchased, I recommend storing the spelt flour in the refrigerator (airtight bag or container) to best preserve its flavor and nutritional value.

Store the cooled muffins in an airtight bag at room temperature for 2 to 3 days; freeze any extras for up to 1 month.

Preheat oven to 425°F
12-cup muffin tin, greased
Makes 12 muffins

2-1/4 cups spelt flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
3 eggs
1/4 cup pure maple syrup
1 tbsp vegetable oil (I used coconut oil for a bit of extra goodness :)
1 tsp vanilla extract
1-1/4 cups milk
1/2 cup cranberries (I used frozen in my for a bit of extra tang but the original recipe used dried)

1. Whisk the flour, baking powder, cinnamon and salt in a large bowl
2. Whisk the eggs, oil, maple syrup and vanilla in a medium bowl until blended. Whisk in the milk.
3. Mix the milk mixture into the flour mixture until just blended. Gently stir in the cranberries.
4. Divide the batter equally among the prepared muffin cups.
5. Bake 15 to 18 minutes until muffins are golden and a toothpick inserted into center comes out clean. Cool in the tins 3 minutes, then remove.




 I loved them and personally prefer muffins like these that aren't ridiculously sweet, but you could up the amount of maple syrup if you have sweeter tooth. Maple syrup is a whole lot better for you than plain old refined sugar!

The kiddies certainly enjoyed them especially Seb who dunked his in milk and then shouted "mummy! You have GOT to try this!" Hehehe!

Yum!