I have been struck by the spelt flour lightning!

After some reading, I really don’t understand why this awesome, so full of nutritions, ancient, hard core type of grain isn’t used more frequentley. As I understand you can just substitute spelt for regular flour using the same ratio (although spelt likes a little more liquid). That is a very good thing when you have a habit of always changing recipes – like I tend to do on a regular basis. So why cornmeal muffins? Well, honestley I was out if baking ideas for a couple of seconds the other day and all of sudden, it just struck me: “Spelt! I have a bag of spelt flour in the pantry!” I bought it when I was going to bake a beet root chocolate cake (by Green Kitchen Stories). So putting two and two together with the help from some more research, I finally ended up with this recipe. I’ve substituted spelt flour for regular flour and also the heavy cream has been omitted. The latter called for adding more fat and liquid in form of increasing the vegetable oil and milk. I used the formula (in weight) 1 part oil and 2 parts milk based on the original weight of heavy cream. These muffins turned out really moist and to balance the sweetness,  some extra lime juice was added.

If you want to make even more fancy looking paper cups than shown in the photos below, The Kitchn has an easy tutorial.

Cornmeal & Lime Muffins ready to be served.

Cornmeal & Lime Muffins with coffee

Cornmeal & Lime Muffins with Spelt Flour

Slightly adapted from kneadforfood.com / All ingredients used in this recipe are organic.

125g / 4.4 oz. spelt flor
150g / 5.3 oz. cornmeal, fine
2 tsp baking powder
1/4 tsp sea salt
100g / 3.5 oz. raw sugar
1 egg, free range
55g / 2 oz. butter 
90g / 1.8 oz. vegetable oil 
190g / 6.7 oz. milk
lime zest from 2 limes and juice from 1 lime

1. Heat oven to 190 °C/375 °F.
2. Weigh all ingredients.
3. Melt the butter and set aside.
4. In two separate bowls, mix dry ingredients and wet ingredients.
5. Using the muffin method, fold the wet ingredients into the flour mix until just combined. Don’t overmix batter.
6. Fill paper cups or a muffin pan with the batter and bake for 20–25 minutes or until golden brown.

Baking tip
♣ Serve warm with good quality butter and some sea salt sprinkles.
♣ These muffins are perfect for Sunday brunches and Afternoon Teas.

Bon appétit.

Cornmeal & Lime Muffins served warm with butter and sea salt.


 

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