Spelt and Apple Muffins

Muffins prepared with wholemeal spelt flour, apples give them sweetness and moisture, perfect for breakfast and snacks,

Difficulty Easy
Preparation 20 min
Cooking 25 min
Doses for 12 servings
Suitable for Vegetarians

Spelt and apple muffins… I'm currently trying to make healthier, lower-calorie desserts without sacrificing flavor, because what's the point of eating dessert without flavor?

So I decided to experiment with new flours, looking for ones that already have a natural aroma. Last week I tried oat flour to make banana muffins. This time, I want to suggest spelt flour instead, because it is very delicate, aromatic, and above all, contains fiber, protein, and vitamins.

To enrich the muffins I chose apples, because once cooked they become creamy and melt in the mouth, and to make them soft I couldn't miss a little low-fat yogurt and rice milk.... all that's left for me to do is wish you bon appetit.

INGREDIENTS

120 g Wholemeal einkorn flour
120 g brown sugar
10 g baking powder
300 g Apples
80 g low-fat yogurt
60 ml Sunflower seed oil
2 medium eggs
60 ml rice milk

INSTRUMENTS

Muffin mold
Whip
Electric mixer

PREPARATION

Sift the spelt flour with the yeast, and in a tall container mix together the oil, rice milk, and yogurt.

Beat the whole eggs at room temperature with the brown sugar until the mixture becomes fluffy and frothy. Add the flour alternating with the liquids, starting with the flour and finishing with the flour. Mix the mixture from top to bottom to avoid deflating it.

Preheat the fan oven to 180°C.