Debra's Einkorn Muffins

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Bran Muffins have always been a favorite of mine but when I stopped eating traditional wheat I couldn't find a good substitute for the bran cereal usually called for in most recipes. But now with the Einkorn flakes cereal I decided to see how that would work and taste. I am pleased to report the taste is just as delicious but now with nearly 0 gluten.

Debra’s Einkorn Muffins:

1 cup Einkorn flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 ground cinnamon
2 cups YL Einkorn Cereal
1 1/4 cups water
1 egg
1/2 cup applesauce
1/4 cup honey or 1/3 cup coconut sugar or other sweetener of your choice
1.3 cup raisins - optional

Combine all dry ingredients, add water, egg, sweetener and applesauce. Stir until well combined.

The batter will seem very runny, but Einkorn absorbs moisture and fats more slowly that regular wheat.  Let sit ten minutes while you heat the oven to 400 F.  Pour batter into 12 standard sized greased or paper lined cupcake pan.  Bake 18-20 minutes.  Enjoy!

Recipe courtesy of Debra Raybern

Kayla Yeo