Tastes Like Food

Chocolate Chip Mulberry Spelt Muffins

June 22nd, 2008 · by Bacon Is Good · 1 Comment · Breakfast, Dairy-free, Healthy, Recipe, Soy-free, Wheat-free

These muffins are a very tasty, healthy, dairy-free breakfast treat. Or snack anytime (grin). They’re tastiest when they’re still warm from the oven, but good for 2 or 3 days, or even longer if you store them in the fridge. This recipe is adapted from the Joy of Cooking.

Mulberry Spelt Muffins

The berry you see in the middle of the muffin is a mulberry (surrounded by chocolate chips. I picked several from a tree in our yard. Mulberries look similar to blackberries, with smaller corpuscles. Their flavor is a not as pronounced, but they’re just as juicy. You can use any berry in this recipe…

Mix Dry Ingredients Separately:

  • 1 cup whole spelt flour
  • 1 cup sifted spelt flour
  • 1 tbs ground flax
  • 1/2 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp salt

Mix Wet Ingredients Well:

  • 1 large egg
  • 3 tbs olive oil (or vegetable oil)
  • 1 tsp vanilla
  • 1/2 cup rice milk (or other low-fat milk)
  • 1/2 cup applesauce

Optional:

  • 1/2 or 3/4 cup fresh berries
  • 1/2 cup mini chocolate chips (dairy-free)

Gently fold wet ingredients into dry with a spatula. When about 2/3 mixed, add berries and chips. Important: Do not over stir. Otherwise, the muffins will get hard and dense.

Spoon batter into greased 12 cup muffin tin. (I rub olive oil in the muffin cups with a paper towel). Bake at 400° for 12 minutes. Take out of oven, and let the muffins sit for 2-3 minutes. Then remove to cool on a baking rack.

While the muffins are warm in the muffin tin, you can sprinkle the tops with sugar, or mix sugar plus melted dairy-free butter (like Earth Balance) and brush it on top.

Makes 12 muffins.

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