Do you ever second guess yourself? I do all the time. It’s something I’m consciously working on. Trusting myself and these muffins were a test in that. We had some berries in the fridge that weren’t going to be eaten and with a crisper full of lemons, my very first thought was muffins.
Lemon Berry Spelt Flour Muffins, to be exact. Love me some spelt flour for a nice non-GMO baking altenative. Yes, it has low levels of gluten, so it is not celiac friendly, but it is a nutritious flour option for everyone else. You won’t end up with cake-y light muffins like at Tim Horton’s and the like, they will be more dense. Personally, I like it better that way. If I want cake, I’ll just eat freaking cake. 😉
Anyways, so far so good with my muffins. They smelled lovely baking up in the oven and I highly anticipated enjoying a fresh hot muffin with a nice cup of coffee. Which I did. Yum.
But then … Joe tried a muffin. Dun, dun, duuuuuun.
He did not like them.
Like he had one bite and left the rest. While I tried not be offended, I also kind of struggled with my own taste. I liked them. Am I weird? Is my taste off? Ahhhh! So, I packed up the rest of the muffins and brought them with me to work.
I figured I’d leave them out and wait and see what happened. Much to my happy surprise, the muffins disappeared in record time by my co-workers, with the ones who missed out on them asking me if I had any more.
I was so relieved.
Then I got to thinking. Joe is not a fan of citrus baked in anything. Actually, he only likes citrus on it’s own. Straight up and natural, like peeled orange segments. He is literally offended when people mix fruit with meat. Maybe I should have thought about my audience with my muffins and trusted my gut.
Or next time, no muffins for Joe. 😉
- 4 tbsp. coconut oil, melted
- 2/3 cup coconut sugar
- 1/3 cup maple syrup
- 2 eggs, beaten
- 1/4 cup lemon juice
- 2 tsp vanilla
- 2 cups spelt flour
- 2 1/2 tsp baking powder
- 1 tsp lemon zest
- 1/4 tsp sea salt
- 2 cups berries ( I used 1 cup blueberries & 1 cup raspberries)
- Heat your oven to 375 and line a 12 cup muffin tin with parchment paper cups. Set aside
- In a large mixing bowl whisk together the spelt flour, baking powder, sea salt and lemon zest and set aside
- In another large mixing bowl, cream together the coconut oil and coconut sugar. Stir in the maple syrup, beaten eggs, lemon juice and vanilla. Pour this mixture over the flour and stir until just combined. Don't over mix! Gently fold in the berries
- Scoop evenly into the muffin tin and bake for 25-30 minutes, checking that a toothpick comes out clean
- Cool on a baking rack for 10 minutes