Spelt Flour Peach Muffins

5 reasons why you should make muffins at home:

Spelt Flour Peach Muffins

1. kids (and adults) love them

2. They are convenient - easy to take on the go, freeze well

3. You can get in 2 or even three food groups into 1 muffin (think whole-wheat carrot apple muffins).

4. The whole grain in muffins offers important vitamins, minerals and fiber

5. You can add healthy toppings - almond butter, avocado, mashed fruit.

I hope you'll try these whole wheat

peach muffins or these whole wheat banana muffins.

Spelt Flour Peach Muffins

Tools

1 cup + 1/4 cup measuring cups

1 teaspoon and 1/2 teaspoon measuring spoons

2 medium sized bowls

Whisk

Soup ladle or large spoon for measuring into pan

12 muffin pan

Ingredients

1 cup whole spelt flour

3/4 cup white flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup olive oil

1/2 cup brown sugar

1/2 cup plain yogurt

1 teaspoon vanilla extract

1/4 cup milk

2 large eggs

1 cup of peach cut into cubes

Directions:

1.Preheat oven to 425 F (220 C)

2. Line a 12 count muffin pan with baking paper or spray with oil.

3. In a large bowl whisk together the dry ingredients - flours, baking powder, baking soda, salt.

4. In a second bowl mix together the rest of the ingredients except the peaches.

5. Add the dry ingredients to the wet ingredients and mix until just combined. Then fold in the peaches.

6. Spoon the batter into the muffin pan all the way to the top. Bake the muffins, turning down the temperature to 350 F (175C) after 5 minutes and continue to bake another 20-25 min until a toothpick inserted in the center comes out clean. This is a trick I learned from Sallysbakingaddiction.com and is what causes the muffin to get the big domed muffin top that we love from a bakery muffin.