This is a lovely tasty muffin recipe which I have altered from the original. I use Almond milk instead of regular and spelt flour instead of regular flour. We have been reading about wheat and learned that modern wheat has only 23% of the original wheat’s DNA left in it. So that pretty much makes it one of the most GMO’d products out there. If you eat 100% whole wheat, unless you are eating an ancient grain like spelt, you are eating some serious GMO. And that is the reason why people are so often allergic to it and it just goes to belly fat. We have both lost quite a bit of weight since we went off wheat.
Spelt takes less liquid so this recipe has ¼ cup less milk in it than the original recipe. Also spelt baking tends to spread out so I use Texas muffin tins to make the muffins so there is no spread out over the top.
Into a medium sized bowl put the following:
1 ½ cup of spelt flour
4 tsp of baking powder
½ tsp sea salt
3 tbsp sugar
1 heaping tsp of ground cinnamon
Into a two cup measuring cup:
Melt 2 tbsp of butter
Then add 2 heaping tbsp of sour cream
1 tbsp pure vanilla extract (cheapest place to buy it is Costco)
¾ cup of almond milk (or 1 cup of milk if you use regular flour)
3 heaping tbsp of your favourite jam
Stir wet into dry and whisk together till well mixed.
Prepare a Texas size muffin pan for six muffins by wiping muffin cups with the paper off the butter quarters.
The batter gets very fluffy quite quickly. Gently scoop equal amounts into the muffin cups and pop into a preheated oven at 400 degrees for 20-25 minutes.
I have a hot oven and so 375 for 20 minutes works better for mine. You’ll have to keep an eye on them once 20 minutes comes up.
Hope you like them!