Absolutely delicious. Here is the recipe. I plan on making them again really soon. Plus, I got to use the spelt flour I got for my birthday and the wheat bran I picked up at the store last week. (I used oil and vanilla yogurt and some smashed up banana).
- 1 cup whole spelt flour
- 1/4 cup wheat or oat bran
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 1/2 cups rolled oats, slightly chopped (or quick cooking oats)
- 1 egg
- 1 cup buttermilk or yogurt (non-fat is OK)
- 1/4 cup vegetable oil or apple sauce
- 1 tsp vanilla
- 1/2 cup water
Directions
- Preheat oven to 375F. Grease a muffin tin, or line with baking cups.
- In a large bowl, whisk together flour, bran, sugars, baking soda, salt and cinnamon. Stir in dried fruit and oats.
- In a small bowl, whisk together egg, buttermilk, vegetable oil, vanilla and water.
- Add buttermilk mixture to oat mixture and stir until just combined. Let stand for 15-20 minutes. You may refrigerate the batter, covered, for about a week at this point.
- Spoon batter into prepared tins by heaping 1/4 cups (about 1/3 cup).
- Bake for 20 minutes, until muffins are golden brown and spring back when gently pressed. Add 5 minutes baking time if batter is cold.
- Garnish if desired.
- Makes 12 large muffins
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