6 Reviews of Spelt Muffins

From: GaylaJ

On Mar 20, 2007

Moist and flavorful muffins. I used eggs (rather than egg substitute) and applesauce (rather than yogurt). I skipped the optional raisins and nuts, but added 2 heaping tablespoons of chopped crystallized ginger along with about half of a chopped Bosc pear. Instead of topping with additional flax meal, I sprinkled turbinado sugar over the tops. Thanks for posting!

From: VegSocialWorker

On Sep 8, 2007

These turned out great! I had to leave out the ground flax seeds as we didn't have any, but I added a lot of extras such as shredded carrot, crystalized ginger, dried cranberries, nuts and raisins. Also subbed soy milk for the buttermilk. Thanks for posting, would make it again.

From: Canadian Baker

On Mar 20, 2008

These are amazing! I have never baked with spelt and thought I would try this recipe... I didn't really know what to expect and I was so happy with the results. I used the applesauce and real eggs as well as ground ginger in place of nutmeg and about 1.5 bananas. Also didn't have raisins so I used dried cranberries. The flavour and texture are so good I can't believe there's no oil in this recipe. I will definitely make these again... and probably double the batch!

From: Lil_Mommy

On Nov 11, 2009

I have to say that they didnt turn out very moist for me. The tops are hard, and they are dense, not fluffy. I used cranberries instead of raisins, and almond milk instead of buttermilk. I left out the eggs, and increased the applesauce. I was really hoping to rate it better. Any advice for me? What can I improve?

From: Georgia Charlotte

On Aug 2, 2007

These were good but mine were dry by the second day (properly stored, even). I'm going to give them another shot since they worked for others and they were so good on the first day.

From: jackandfiona

On May 26, 2007

These were wonderful and such a treat now that we've discovered we can tolerate spelt flour. Stayed moist for several days.