Blueberry Ginger Spelt Muffins
November 1, 2009 § Leave a Comment
These are for my friend Michele and for all of you out there who are (or bake for someone who is) allergic to wheat. Although spelt flour is not gluten-free it is tolerated by many people with a wheat allergy/gluten intolerance. Also, it’s good to mix it up sometimes– use flours that are different than what you’re used to, and find out what you like and what works well either as a substitute for regular flour or in combination with whatever you are using. These muffins are made with all spelt flour and are surprisingly tender and perfectly formed. I was working loosely with a recipe from Isa Chandra Moskowitz’s new(ish) Vegan Brunch cookbook, using ingredients I had on hand.
Making muffins is one if the simplest baking projects I can think of, whether they are gluten-free, dairy-free, vegan or you standard old whatever. The basic method goes like this: you put all your dry ingredients in one bowl (flour, salt baking powder, spices etc) and all your wets in another bowl (oil, milk, eggs vanilla) and you mix them together in as few strokes as possible.
Even my two year old can do it.
Blueberry Ginger Spelt Muffins (heavily) adapted from Vegan Brunch, by Isa Chandra Moskowitz
2 1/2 cups spelt flour
1/3 cup sugar
1/2 tsp salt
1 Tbs baking powder
3/4 tsp cinnamon
1 1/2 tsp fresh ginger, grated
1 1/2 cups soymilk (0r your favorite non-dairy milk), divided
1/3 cup canola oil
1 tsp vanilla extract
2 tsp apple cider vinegar
1 1/2 cups fresh or frozen blueberries (the small “wild” blueberries are best)
Preheat the oven to 375 F and grease a 12-cup muffin tin.
Put 1/2 a cup of the soymilk in a small bowl or measuring cup and add the apple cider vinegar to curdle it for 10 minutes or so.
Combine the flour, baking powder, cinnamon, salt, sugar and grated fresh ginger in a large bowl. Mix with a whisk or a fork to combine.
In another bowl, mix the remaining cup of soy milk along with the 1/2 cup that has been sitting with the vinegar, the canola oil, and vanilla. Whisk well.
Make a well in the center of the dry ingredients and add the wet and combine with a wooden spoon or a spatula. Mix in the blueberries and scoop into greased muffin tin.
Bake for 20 minutes or so (check doneness by inserting a small knife or toothpick into the center of a muffin and seeing if it comes out clean). Cool in tin and for 5 minutes then on a rack. Eat when cooled.