Surprise Muffins!

Happy, rainy day Friday! It's like the 4th rainy day with more rainy days to come (if you live in West Michigan, which - surprise! we now do). If your spirits are sinking a little low from the cold drizzly days, whip up a batch of these surprise muffins. A healthy treat is bound to brighten up your day.

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Surprise!

What makes these little gems such a "surprise" is what you hide in the middle. My favorite thing to sneak inside is a dollop of local/organic fruit preserves. You could also sneak in fresh fruit, dark chocolate, dates - whatever suits your fancy. If you are really feeling sneaky, you could put something different in each muffin. (Kids love this stuff - bring out your inner, playfulness!)

Spelt

These muffins are super versatile, and extremely delicious. I made this batch using spelt flour, which is a distant, older cousin to modern wheat. Spelt offers a broader range of nutrients compared to it's hybridized, glutenized little cousin. Though it does contains gluten, it does not seem to cause the same sensitivities in people who are sensitive to gluten (groggy, foggy, bulgy, icky, sicky).  However, if you are intolerant to gluten, have celiac, or are keeping gluten out of your diet (bravo! you are better for it), I would use almond flour instead.  I have not tried this version myself, as I did not have it in the house this morning and was really craving a crumpet. But I am sure it would turn out great (let me know if you give it a go!). 

Ingredients

1 c. - spelt or almond flour
3/4 c. - oats
2 1/2 t. - baking powder
3/4 t. - sea salt
1 - local/organic egg OR chia paste*
3/4 c. - nut milk  
1/3 c. - melted coconut oil
2 T. - raw honey
fruit preserves, whole fruit, dates, etc. (whatever you want to hide inside)

Method

  1. Preheat oven to 400.
  2. In a large bowl, sift together dry ingredients. 
  3. In a separate bowl, beat egg well (or make chia replacement), then mix in milk, coconut oil, and honey. 
  4. Stir wet ingredient into dry ingredients until just moistened. 
  5. Fill a greased muffin tin (use melted coconut oil to grease) half way. Then place a dollop of preserves, then fill the rest of the way with the batter.
  6. Bake for 18-20 minutes. 

*Chia paste can be used in place of eggs, as the egg is typically only a binding agent. Mix 1 T. ground chia seeds with 1/4 c. warm water. Let sit for 10 minutes until thick, and then use as you would an egg. 

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