Twins Judy and Joy: A tasty reason to get out of bed

 

Morning Muffins are made with spelt.

Morning Muffins are made with spelt.

The weather is changing once again bringing cool evenings and crisp mornings. This is Judy’s favorite time of year and she is very excited for us to experiment and try some different comfort food recipes.

We start with morning comfort foods. It is so hard to get out of bed normally, so a good enticement is needed! Joy’s favorite is a freshly baked muffin slathered with creamy, grass-fed butter and some great local honey. Don’t forget that big “cuppa” fresh brewed coffee!

We decide to try spelt flour instead of white flour and the flavor was wonderfully nutty, very satisfying and the texture quite dense. Spelt is an ancient grain, approximately 9,000 years old, that does contains gluten but much less than common wheat. You can also substitute spelt flour in recipes that call for whole wheat flour with reasonably good results.

Any of your favorite add-ins work perfect here — raisins, chocolate chips, fruits and roasted nuts. Get up, the coffee is ready!

Morning Muffins with Wildflower Honey

2 1/4 cups spelt flour

1/4 cup brown sugar*

1 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups non-dairy milk**

3 eggs, organic optional

1 tablespoon grass-fed butter

1 teaspoon vanilla extract

Preheat oven 425F.

Line muffin tins with paper liners. Combine spelt flour, brown sugar, baking powder and salt. In a separate bowl beat the milk of choice, eggs, melted cooled butter and vanilla. Mix wet ingredients into dry just until moistened. Adding almonds or raisins is up to you!! Spoon batter into muffins tins about 3/4 of the way. Sprinkle topping onto muffins and bake about 12 -15 minutes….test one first at 12 minutes. They can dry out quickly.

Crunchy Topping

1/4 cup oats

1-2 teaspoons brown sugar

cinnamon, optional

Mix together and sprinkle on muffins before they go into oven .

 

Honey drizzle, optional, after baking.

 

Yields about 12 muffins.

* Honey can be used.

** We used cashew milk; almond or oat milk works perfectly as well.

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