Spelt Flour Muffins

Spelt Flour, "A Grain From Antiquity," is the statement on this bag of flour I received as a gift. I had never used or heard of spelt flour before.  What an intriguing statement!  Reading further on the bag, I find spelt is an ancient relative of present day wheat and dates back more than 9,000 years!  Checking online I found that spelt flour is considered  very nutritious--its nutrients being absorbed more quickly than present-day wheat.  For my first use of this flour I adapted the muffin recipe on the bag.  The result was very very good!

Oh, and the little French Chef--he'll be there whenever I bake bread to make sure I don't become careless in my baking.  I just found him in a little French shop.

Spelt Raisin Muffins

2-1/4 cups Spelt flour
1/4 cup brown sugar
1 tablespoon honey
1 tablespoon Baking Powder
1/2 teaspoon salt
1-1/4 cups milk
3 eggs, beaten
1 tablespoon oil
1/2 teaspoon fiori di sicilia (citrus/vanilla flavoring), optional
1/4 cup dark raisins
1/4 cup golden raisins

Preheat oven to 425 deg.  Grease and flour 12 muffin cups. (I used paper cupcake liners instead and they really stuck to the muffins after they were baked.)  Combine the dry ingredients.  Beat the liquid ingredients and mix into the dry just until moistened.  Fold in the raisins.  Fill muffin cups and bake 17 minutes or until light brown.

I loved the raisins in these muffins and would add a couple extra tablespoons of them next time.  These were good warm with a little butter and a hot sweet cup of tea.