Janice’s Wheat Free Muffins

Janice’s Wheat Free Muffins

Batter:


1/2 cup olive oil
3 eggs
1/2 cup honey
1/2 cup palm sugar or brown sugar
1 Tbsp vanilla
3 cups buttermilk
1/2 can pumpkin
1 cup raisins


Dry ingredients:


3 cups spelt flour
1 cups spelt flour to be added separately later
2 Tbsp baking soda
1 Tbsp baking powder
2 Tbsp ground flax
2 Tbsp cinnamon
2 Tbsp pumpkin pie spice


Mix all batter ingredients first. Mix all dry ingredients in another bowl.  Slowly mix the dry ingredients into the batter. Save the last cup of spelt flour to add slowly after all ingredients are mixed to ensure the batter is thick and the consistency of muffin batter.  If you substitute the pumpkin for other ingredients below it changes the moisture level of the batter. 


Place large muffin cups into muffin pan. Pour batter into muffin cups until 3/4 full.


Bake 20 minutes at 350 degree in oven.


Optional: Substitute the pumpkin with apple sauce or shredded carrots or bannana or cooked zuchini for variety.

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