Spelt is an increasingly popular ancient grain. The flour has an inherent nuttiness and toasty flavour, which make it an ideal complement to the fresh pear and fall spices in this muffin.?
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Streusel:
Method
Streusel: In small bowl, whisk brown sugar with flour; drizzle in oil. With fingers, rub together until moistened and slightly crumbly; set aside.In large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg.
Whisk together eggs, buttermilk, brown sugar and oil; pour over flour mixture, stirring just until a few streaks of flour remain. Stir in pears just until combined. Spoon into greased or paper-lined muffin cups. Sprinkle with streusel.??
Bake in 350?F (180?C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Store in airtight container for up to 3 days. Or individually wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)
Nutritional facts Per muffin: about
- Fibre 5 g
- Sodium 274 mg
- Sugars 19 g
- Protein 6 g
- Calories 301.0
- Total fat 12 g
- Potassium 127 mg
- Cholesterol 32 mg
- Saturated fat 1 g
- Total carbohydrate 42 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 6.0
- Vitamin A 2.0
- Vitamin C 2.0
