Blueberry Spelt Muffins
This is the base recipe I use for my muffins, adding in berries, or nuts, or choc chips, or spices, or crumble topping, or whatever I feel like. It’s a very versatile and healthy recipe – gluten free (or low gluten, depending which grains you use), dairy free and naturally sweetened. You start with the whole grains (spelt, brown rice, barley, kamut, or a mixture of these…), grind the grains in the Thermomix, mix with the liquids, leave to soak overnight (or at least a few hours), then add the remaining ingredients. (Check out the variations below for ideas.) I like to start it at night so we can have muffins for breakfast (…and morning tea – it makes a lot!!).
This recipe is inspired by Sue Gregg’s Blender Batter Baking recipes in Sue Gregg’s ‘Breakfasts’ cookbook. (I love Sue’s cookbooks – this one has nearly 300 pages of healthy, delicious breakfast recipes!!) I used to use my homemade rice-almond milk with a teaspoon of apple cider vinegar to substitute for the buttermilk in her recipe, but I decided to cut out a step and make the milk at the same time as I made the muffins… so instead of buttermilk, I add a handful of raw almonds, a teaspoon of apple cider vinegar, and water. It all gets ground up and soaked with the grains, and works just fine! If you can’t have nuts, sunflower seeds work just as well.
Soaking the grains in the liquids overnight improves digestibility and vitamin absorption. You can either leave the batter to soak overnight in the Thermomix, or remove it to a glass bowl, which is what I prefer to do.
– NUT FREE: instead of the almonds and water, use 200g rice milk.
– Berry muffins: add berries by sprinkling them on top of batter in tins and pressing in slightly – they will sink in a little while cooking. You can also sprinkle with Rapadura & cinnamon if you wish.
– Chocolate chip muffins: replace cinnamon with 1 tsp vanilla extract; stir in 1 cup of Rapadura sweetened choc chips with baking powder. (Berries AND choc chips is nice too!)
– Nut muffins: add chopped nuts with the baking powder, etc, but only mix in briefly.
– Apple muffins: increase the cinnamon to 1 1/2 tsp, add 1/4 tsp nutmeg; add 1 peeled and diced apple to batter with baking powder; sprinkle with cinnamon & Rapadura before baking.
– Banana muffins: add another 20g oil, 1 1/2 very ripe bananas, 1/2 tsp nutmeg and blend, then soak overnight. Only needs 1 egg. Optional: add a handful of chopped walnuts/pecans and/or dark choc chips with baking powder.
– Orange date muffins: replace cinnamon with 1 tsp vanilla extract; fold in 1 peeled, diced orange and a handful diced dates with baking powder.
– Orange nut muffins: peel orange skin into Thermomix, add a little Rapadura and cinnamon, grind speed 9 until finely grated. Use 170g orange juice instead of almonds, water & vinegar in batter. Add 1 tsp vanilla extract to batter. Add a handful of chopped walnuts or pecans and a handful of sultanas with the baking powder. Can also add a handful of grated carrot. Before baking, sprinkle with the orange zest, Rapadura & cinnamon.