I am starting to love baking with healthy ingredients. At first it was very hard to find recipes that used spelt as the flour and honey as the sweetener but as I started searching the internet, I realized there are a lot of bakers out there trying to reformat the processed ingredient recipes.
This is one of those finds. The original recipe calls for brown sugar but I bought some delicious buckwheat honey (which I highly recommend) and wanted to use it as the sweetener. So I dropped the brown sugar and adjusted the flour accordingly. I also sprinkled the tops of the muffins with Sucanat - unrefined cane sugar - which I just discovered last year thanks to my mom. It has a molasses taste and the crunch of sprinkles. This worked as the perfect topping for the muffins.
The recipe below has the adjustments for honey or brown sugar - and I also think whole wheat flour would work in this recipe equally as well. I also used almond milk instead of soy milk but either will work.
These were extremely flavorful and moist which sometimes is hard to find in a healthy muffin. Definitely give these a try.
Peach Spelt Muffins
2 Cups spelt or whole wheat flour (add 1/3c. extra flour if using honey)
1/2 Cup Brown Sugar or honey
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1 Cup Soymilk
1 Tbs Lemon Juice
1/3 Cup canola oil
1 tsp Vanilla Extract
2/3 Cup Peaches, chopped (fresh or canned)
Extra Brown Sugar or Sucanat for sprinkling on top
Whisk dry ingredients together in a large bowl.
Whisk wet ingredients in a seperate small bowl. Fold gently into dry ingredients.
Fold in peaches.
Fill paper muffin cups 2/3's full and sprinkle with brown sugar or Sucanat.
Bake 20 minutes at 350 degrees or until toothpick inserted comes out clean.