Monday, November 10, 2014

Healthy Breakfast Ideas: Spelt Muffins

The original recipe was from a magazine called LandIdee Christmas 2014 edition, however as usual, I adjusted it.

You will need:

1c spelt (dinkel) flour
1c the mixture of rye, whole wheat and spelt flour
2 tsp baking powder
ab. 60 g dried apricots, chopped finely
30-40g walnuts, chopped
3 eggs
5 TBSP brown sugar
150 ml milk + 50 ml virgin olive oil

In a bowl, combine flour, baking powder, salt, apricots and walnuts. In another bowl, beat together eggs, sugar, milk and oil, then add to the flour mixture, stir until combined. Fill greased or paper-lined muffin cups 3/4 full. Bake at 200*C (400*F) for about 15 minutes. Serve warm or cold. Yield: 12 muffins.

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