This recipe has been a favourite for awhile. The muffins are lightly sweetened and low fat, but very moist. Soaking the raisins is the secret.
I originally made them with a mix of all-purpose and spelt flout, but when Super Keely asked if they could be all spelt, I thought, “why not?” And while I was at it, I re-worked the recipe so it could all be done in one bowl. Why have two bowls to wash when one will do? Now, I like the muffins made with 100% spelt flour the best. And this time I remembered to take a photo. Sure, they don’t have movie star good looks, but you can count on them.
Applesauce Raisin Spelt Muffins (PDF of recipe.)
- 3/4 cup raisins
- 2 1/2 cups spelt flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg, freshly-grated (I’m not kidding. Freshly grated makes a big difference)
- 1/2 teaspoon ground cloves
- 2 1/4 cups applesauce (This is the entire contents of one Sun Rype jar of applesauce.)
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 cup brown sugar (I use dark brown sugar.)
Preheat oven to 375 degrees with the rack in the middle. Line 12 regular muffin tins.
1. Soak raisins in hot water for about 20 minutes then drain.
2. In a bowl mix applesauce, eggs, oil and brown sugar.
3. Sprinkle on the baking powder and stir until well combined.
4. Stir in the spices and drained raisins.
5. Add the flour and stir only until moistened.
6. Spoon the batter into the prepared muffin tins–they will be pretty full, but that’s OK–and bake 25 minutes until light brown and firm to the touch.
Per muffin: 246 calories, 43 g carbs, 6 g fat, 5 g protein, 8 g iron, 1 g calcium.
Adapted from The Savvy Vegetarian. I use all spelt flour (instead of a mix of all-purpose flour and spelt flour) less oil and more applesauce. I also re-wrote the recipe to use only one bowl. I like to use Paper Chef Parchment Paper muffin liners because very low fat muffins like these will stick to regular paper liners.