Spelt is an ancient grain that is easier to digest than flour. These little muffins are not dense, the texture resembles a light cake. Baking time will vary depending your oven so start checking these at 18 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Combine flour, pumpkin pie spice, baking soda, salt, and baking powder in a bowl; mix well. Add maple syrup, melted butter, and eggs; mix until all ingredients are incorporated. Add pumpkin puree and stir briefly; do not overmix. Fold in raisins. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Per Serving: 160 calories; protein 3.5g; carbohydrates 24.1g; fat 6.6g; cholesterol 44.6mg; sodium 311mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . 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 night before , then clear it off the next day.