Articles and Media

Hazelnut Spelt Muffins

by Ana L. Palles

Muffins One of the nice things about these muffins is that they look and taste like a fancy creation and yet they take only a few minutes to prepare. These are adorable in shaped muffin pans such as leaves or hearts.

The spelt flour is a healthier alternative to all purpose flour, but feel free to substitute all purpose unbleached flour or experiment with other varieties. It is hard to go wrong with these tasty morsels.

Bake up a batch and place them in a basket lined with a nice tea towel. Include a jar of your favorite jam and some teas and you have a beautifully presented gift.

Hazelnut Spelt Muffins

1 ½ cups spelt flour
½ cup sugar
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
8 tablespoons unsalted butter
1 cup sour cream
1 egg
1 teaspoon vanilla
¼ cup finely chopped toasted hazelnuts
About ½ cup strawberry jam

Preheat oven to 375º and lightly butter a muffin pan. In a bowl, sift together flour, baking powder, baking soda and salt, set aside. In another bowl cream butter and sugar until incorporated. Stir in egg and vanilla. Begin adding dry ingredients, stirring only until just blended but being careful not to overmix or the muffins will be tough. Stir in sour cream and hazelnuts. Batter will be thick. Fill each mold halfway with batter; with the back of a teaspoon, make a small well on top of batter. Add 1 teaspoon jam to each well, and bake until muffins are golden and pull away from sides of pan, 12-15 minutes. Cool muffins and remove from pan; repeat with remaining batter. Makes approximately 18 muffins.