These muffins are a family favorite for breakfast or a snack. I use sprouted spelt flour and either almond or hazelnut flour so I always feel good about my family eating these. The two things that I love about sprouted flour is that it tastes more delicate than flour that has not been sprouted and sprouting also improves the nutritional value of the flour.
You can find Shiloh Farms sprouted spelt flour at Whole Foods or online or you can order freshly ground spouted flour from from To Your Health Sprouted Flour Co. I've been getting my nut flour from Digestive Wellness since Passover (they had kosher for Passover nut flours!). Their nut flours are ground really fine and their hazelnut and almond flours have the brown membrane removed before it is ground.
1 1/2 cupAlmond or hazelnut flour
1 1/2 cup Sprouted spelt or sprouted whole wheat flour
2 1/2 teaspoons of baking powder
3/4 teaspoon of finely ground sea salt
2 teaspoons of almond or hazelnut extract
3/4 of a cup of butter plus butter to grease the pan
1/2 cup of sucanat
1/2 cup of milk
1. Pre-heat oven to 350 degrees and grease the muffin tin them with butter.
2. Combine the flours, baking powder and salt in a bowl and put aside.
3. Cream the butter and then add the sucanat.
4. Add the eggs one at a time and the nut extract. The mixture will seem liquidy but that's the way it should look.
5. Add the nut flour and the milk at the same time and mix until well combined.
6. Place the batter in the muffin tin and bake for 25 minutes.
7. Let them cool and remove from the tin (the muffins might have need a little help from a butter knife to get out of the tin).