fresh strawberry spelt muffins

Fresh strawberry spelt muffin

I hope everyone had a great Canada Day! We struck close to home as we anticipated #2's arrival.

To celebrate and use up leftover fresh Ontario strawberries I made these delicious strawberry spelt muffins. They taste amazing right out of the oven.

I love strawberry season! They would taste even more amazing with a spoonful of homemade strawberry jam.

Give them a try!

 

[print_this]

Fresh Strawberry Spelt Muffins

You’ll need:

  • 1 cup spelt flour
  • 1/2 cup oat flour (just whiz up some oats in your coffee grinder)
  • A couple grinds of the salt mill
  • 2 tsps baking powder
  • 1/2 cup sugar
  • 3/4 cup milk or non-dairy substitute like soy milk or almond milk
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 3/4 cup diced strawberries

Then you:

  1. Preheat oven to 375F
  2. Mix flours, salt, baking powder, and sugar in a medium bowl.
  3. In another bowl stir together milk, oil and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir until just combined, then fold in strawberries making sure not to overmix.
  5. Pour into muffin cups and bake for 20 minutes or until golden brown and spring to the touch.

[/print_this]

Yum!

zucchini chocolate chip muffins

I hate zucchinis but when they are mixed with chocolate they're tolerable - okay - they're amazing.

The produce section in the grocery store is brimming with zucchinis this time of year and I love getting as many veggies into L'il E as possible so I went on the hunt for a yummy zucchini muffin recipe.

I found one courtesy of Pastry Affair and altered it slightly to accommodate our wheat free diet. They were a hit and L'il E didn't even know he was eating zucchinis.

[print_this]

Wheat-free Zucchini Chocolate Chip Muffins

You'll need:

  • 1 egg
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (1 medium zucchini)
  • 1.5 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup spelt flour (or whole wheat flour)
  • 1/2 cup oat flour (or all purpose white flour)
  • 2/3 cup semi sweet chocolate chips

Then you:

  1. Preheat oven to 350F
  2. In a large bowl whisk egg, vegetable oil, brown sugar, and vanilla together.
  3. Stir in the grated zucchini.
  4. Mix in cinnamon, baking soda, baking powder, and salt.
  5. Fold in spelt flour and oat flour until just mixed in.
  6. Stir in chocolate chips.
  7. Fill muffin cups to 3/4 full and bake for 25 minutes, or until tester comes out clean.
  8. Let muffins cool.

Yum!

[/print_this]

 

wheat-free raspberry muffins

Sometimes you just need a sweet, warm, fluffy muffin to make everything better and Saturday morning I needed just that. While L'il E squealed in delight eating his Cheerios and banana in almond milk I browsed bleery-eyed through several of my fave cookbooks. I decided on Gwyneth's recipe for Blythe's blueberry muffins in My Father's Daughter, but given my wheat-free restrictions a little experimenting was in order. To my surprise I created a very yummy muffin that was light and airy to boot!

Interested?

[print_this]Wheat Free Raspberry Muffins

You'll need:

  • 8 tbsps butter (that's one stick), melted and cooled
  • 2 eggs
  • 1/2 cup milk (I used homo milk)
  • 2 cups all purpose flour (instead, I used 1 cup oat flour and 1 cup spelt flour)
  • 3/4 cup granulated sugar (next time I will use only a 1/2 cup)
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2.5 cups blueberries (we didn't have blueberries so I used 2 cups raspberries)

Then you:

  1. Preheat oven to 375F
  2. Whisk melted butter, eggs and milk together in a small bowl and set aside.
  3. In another bowl mix together flour, sugar, baking powder and salt.
  4. Stir wet ingredients into dry ingredients and don't over mix, this produces tough muffys.
  5. Fold in raspberries or blueberries, whatever you're using.
  6. Bake for 25-30 minutes or until golden.

[/print_this]

Eat warm. They won't last long!