Pumpkin Spelt Muffins

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.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step: 2

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.

Step: 3

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.