Spelt Peanut Butter Muffins

I decided yesterday during naptime that it was due time to whip up a batch of muffins for the wee one.  Although I have a huge bag of bananas in the freezer, I wanted to bake something new for her to try.  A quick trip through the kitchen cupboards and I emerged with peanut butter, honey and the bag of spelt flour I had gotten last week at the Bulk Barn.  Even though a few of last week's experiments didn't turn out so well (let's pause for a moment to remember those posts that will never be), I was ready to get back on the horse and lo and behold... Success!  They were even approved by the resident food critic, our two year old.

I've had great luck so far baking with spelt flour, so I can't wait to pick up some more.  I also used some in my Autumn Streusel Cake, which I have also posted for my Fall Flavours Frenzy.  Remember, if you have a post you would like to link to the Frenzy, it will be open until the end of the month.  

According to The World's Healthiest Foods, "Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from this fact: it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the Triticum (wheat) family. Spelt features a host of different nutrients. It is an excellent source of vitamin B2, a very good source of manganse, and a good source of niacin, thiamin, and copper. This particular combination of nutrients provided by spelt may make it a particularly helpful food for persons with migraine headache, atherosclerosis, or diabetes."  If I keep getting excellent results like I have been, spelt flour will be a keeper!

My Spelt Peanut Butter Muffins

1 1/2 cups organic spelt flour

2 tsp baking powder

1/2 tsp salt

2 eggs

1 cup non-fat buttermilk

1/4 cup unsweetened applesauce (I used a Strawberry Kiwi blend, attempting to get a PB&J feel, but it didn't really come through, so any would do)

2 tbsp honey

3 tbsp white sugar (or could use all honey)

1/2 cup smooth peanut butter (due to wee one's aversion to chunks)

2 tbsp turbinado sugar for tops

In a large mixing bowl, whisk together the flour, baking powder, white sugar and salt.  In another bowl, beat the eggs, then add the buttermilk, peanut butter, honey and applesauce and beat well until it is nice and smooth.  All at once, add the liquid to the dry ingredients and stir gently with a spoon until just combined, do not overmix.  Spoon into 12 greased muffin tins (or use cupcake liners), sprinkle with turbinado sugar and bake in a preheated 375 degree oven for 18 minutes.

I haven't been including nutritional information for most of my posted recipes, however I do use the recipe calculator on Sparkpeople.com when I am curious.  I put in the ingredients for these muffins and came up with the following, based on 12 muffins, per muffin:  184 calories, 7g fat (1.5g from saturated), 2.8g fibre, 10g sugars, 6.4g protein.  Not too shabby for a growing little girl.

Do you use spelt flour in your recipes?  Have you found like I have, that you can substitute it evenly for wheat flour?  What other grains do you like to use for baking?

Enjoy!