Moist Spelt Bran Muffins
By: Michelle Stiles
Published: Sunday, January 30, 2011 - 11:59am

Ingredients




1 1/4 cups buttermilk
1 cup spelt bran
1 cup unsweetened applesauce
1 cup raisins or cranberries
3/4 package dark brown sugar
1 large egg
4 tablespoons unsalted butter, softened
1/4 cup molasses
1 teaspoon vanilla extract
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon

Preparation

1 Preheat oven to 375 degrees and line or grease a 12 - cup muffin tin. 2 Mix the buttermilk and bran in a large bowl and soak for 5 to 10 minutes. Whisk in the applesauce, rasins, brown sugar, egg, butter, molasses and vanilla. 3 Whisk the flour, baking powder, baking soda, and cinnamon in a seperate bowl. Gently fold the flour into the wet ingrediens until just combined. 4 Divide the batter evenly between the muffin tins. Bake until a toothpick inserted into the middle come out clean. About 20 minutes.

About


Soaking the wheat bran in buttermilk prior to mixing the bran in the dry ingredients creates a lighter texture that is often lacking in other bran muffins.

Comments:
Lynda Tracy

I tried this recipe totally wheat-free, using spelt bran.  It turned out beautifully, one of the best wheat-free muffins I have tried.  I found the ingredient "3/4 package brown sugar" to be meaningless... what size of package?  1 pound? 2 pounds? a kilogram? ;-)  I tried 1/2 cup and found it to be just enough, not too sweet.  I also added 1/2 tsp. xanthan gum, as  I usually do when  baking with wheat-free flours.  They turned out perfect, and i will be using this recipe again!