I used to bake muffins basically every week in Norway. I made lots of successful flavor combinations, as my blog archive will attest to. Lately I haven’t been nearly so industrious or creative. I tried to make a gluten free version of these carrot muffins/cupcakes recently, and while they turned out OK, I really don’t think I will ever produce truly delectable gluten free muffins… (I substituted the flour with a mix of chickpea flour, tapioca starch and sweet rice flour, and used chia gel in lieu of the “flax egg”).
So I have given in and made straight up muffins with gluten in them.. Which means only I can eat them — this is dangerous! The basic recipe is mostly the same as this one, but with some substitutions.
Blueberry spelt muffins
- 1 cup + 1 tbsp whole wheat spelt flour
- 1/2 cup granola of your choice (I had run out of oats and did not have wheat bran, so I used some of my home made granola, avoiding the raisins)
- 2 tsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/4 cup sugar
- 1 cup apple sauce
- 1/2 heaped cup soy yogurt
- 1/8 cup canola oil (I ran out — would have put 1/4 cup — but this turned out to be sufficient)
- 1 cup blueberries
Mix the dry ingredients. Make a “hole” in the middle of the flour mix. Carefully add the wet ingredients to the hole. Then, carefully blend the wet ingredients together before mixing with the flour. Fold in blueberries. Bake at 350C for about 20 minutes. They turn out moist and tender and lovely.