This recipe uses fresh, whole (unrefined) ingredients like Sucanat® (sugar cane natural: an unrefined sugar), honey, and extra virgin coconut oil.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Whisk whole grain spelt flour, white spelt flour, baking soda, and sea salt together in a large bowl.
Whisk eggs in a separate bowl. Whisk in buttermilk, cane sugar, honey, coconut oil, lemon juice, and lemon zest. Pour into the flour mixture; mix thoroughly. Fold in blueberries gently. Fill muffin cups 3/4-full with batter.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let cool in pan for 5 minutes; transfer muffins to a wire rack and continue cooling.
Per Serving: 207 calories; protein 4.5g; carbohydrates 34.3g; fat 7.5g; cholesterol 21.2mg; sodium 175mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.