Okay, another batch of Blueberry-Nut Muffins.
This time I used only spelt flour and I changed the baking process: I soaked the spelt flour in buttermilk for 24 hours before mixing in the other ingredients and baking.
Makes 12 muffins. Oven at 325 degrees.
2 cups spelt flour
1 ½ cup buttermilk
1 ½ tsp baking soda
½ tsp salt
¼ cup canola oil
3 Tbs blue agave
1 jumbo egg
1 cup blueberries
½ cup chopped nuts – walnuts or pecans
Mix spelt flour and buttermilk together, cover bowl and let stand on counter for 24 hours.
Combine baking soda and salt.
Beat oil, blue agave, and egg together.
Add baking soda and salt to wet ingredients and blend with flour-buttermilk mixture.
Gently add blueberries and nuts.
Fill paper-lined muffin tins.
Bake for 35-40 minutes. Toothpick should come out clean when muffins are done.
Results: The muffins were much lighter, definitely less dense, than the ½ spelt and ½ whole wheat muffins I made last week.Also, last week I didn’t use the soaking method, so that made a difference in the lightness of the muffins as well.In the end, which muffins you and your family would prefer is up to you.This week’s melt-in-your-mouth muffins were light, tender, and slightly sweet.Last week’s muffins – without the soaking process and with whole wheat added – were delectable in a more dense, chewy way.I liked this week’s muffins slightly more than last week’s; Ron liked last week’s slightly more than this week’s.Both offered a burst of berry flavor and the crunch of nuts.And, most importantly, both types of muffins were good enough to eat!