These muffins were inspired by a medieval recipe for spicy Joy Cookies which were made with spelt, and ancient variety of wheat. While the spelt adds a special flavor to the muffins, you can substitute regular whole wheat flour.
Author: Mary Gillespie
1cup/ 250 ml spelt
1cup/ 250 ml all-purpose flour
1/2cup/ 125 ml oatmeal
1teaspoon/ 5 ml salt
1teaspoon/ 5 ml baking powder
1teaspoon/ 5 ml baking soda
1teaspoon/. 5 ml ginger
2teaspoons/ 10 ml cinnamon
1/4teaspoon/ 1.25 ml nutmeg
1/2cup/ 125 ml sugar
1cup/ 250 ml buttermilk
1/2cup/ 125 ml orange juice
1/4cup/ 60 ml vegetable oil
1-1/2cups/ 375 ml roughly chopped peeled apple
Cinnamon sugar for sprinkling on topsee note
Preheat oven to 400 degrees F / 204 degrees C.
Grease a 12-cup muffin tin.
In mixing bowl, stir together spelt, flour, oatmeal, salt, baking powder, baking soda, ginger, cinnamon, nutmeg and sugar.
In separate bowl, beat buttermilk, orange juice, vegetable oil and eggs until blended.
Stir buttermilk mixture into flour, stirring gently to avoid overmixing. Before the batter is completely mixed, add apples and continue to fold gently until apples are mixed in.
Spoon batter into prepared muffin cups and sprinkly lightly with cinnamon sugar. Bake for 20 minutes, or until tops are lightly browned and a toothpick inserted in center of a muffin comes out clean.
Let muffins cool in pan for 5 minutes, then remove to cooling rack.
To make cinnamon sugar, stir together 1 tablespoon / 15 ml granulated sugar with 1/2 teaspoon / 2.5 ml cinnamon.