Another recipe from my Mom’s handwritten collection, these Spelt, Rye and Cornmeal Muffins were a genuine surprise for me to find as I had never known my Mom to mix different grains and/or flours together in her recipes. I figure she must have left this one just for me to find.
Muffins weren’t a staple breakfast item around my the house when I was younger, but come Saturday morning Mom would usually get the baking bug and round me up from my spot on the couch where I was glued to the Bugs Bunny & Tweety Show to make some fresh muffins. Back then muffins were something I could do without much frustration. All the dry stuff in one bowl, all the wet stuff in the other bowl, coat the berries in the dry stuff, mix it all together, scoop it out and bake it. Voila! I had no patience for helping with cakes or tortes, it was far too finicky and I stayed far away… until it was time to eat them of course. 😉
These muffins are similar to the Raspberry Oatmeal Spelt Muffins I make, but the addition of cornmeal and rye flour give them a far more complex flavour and firmer texture. I made a few tweaks to this recipe as I went along, like using frozen blueberries instead of dried cranberries… tweaks that I wrote directly on the her handwritten recipe with pen… PEN! What was I thinking? Lost in my own little baking world I scratched out and re-wrote over my Mom’s beautiful handwriting. Sheesh. Goodness knows I won’t be doing that again.
Anyways, happy baking!
If you liked this recipe you are going to love these ones!
Spelt, Rye and Cornmeal Muffins with Blueberries
- 3/4 cup organic, whole grain spelt flour
- 3/4 cup organic, whole grain rye flour
- 1/2 cup cornmeal
- 1/4 cup oat bran
- 2 tsp baking powder
- 1/4 cup golden brown sugar packed
- 1/4 tsp sea salt
- dash allspice
- 2 eggs beaten
- 1 1/2 cups buttermilk
- 1/4 cup grapeseed oil or other high quality oil
- 1/4 cup honey preferably local
- zest of one small orange
- 1 1/2 cups frozen or fresh blueberries or other frozen berry, preferably organic
- extra golden brown sugar for sprinkling on top optional
Preheat the oven to 425 degrees F. In a small bowl mix the oat bran, cornmeal and buttermilk and set aside to soak. In a large bowl, mix together the rest of the dry ingredients. In a third bowl or large glass measuring cup mix together the eggs, oil, honey and orange zest. Add the blueberries to the dry ingredients and gently mix until all the blueberries are coated. Add the soaked bran and corn meal and the wet ingredients to the dry ingredients and gently fold with a spatula until combined.
Lightly butter a muffin pan or line with muffin cups. Spoon mixture evenly into 10 muffin cups (if you want large, domed muffins) or into all 12 muffin cups (for smaller muffins). Sprinkle each with additional golden brown sugar (optional). Bake at 425 degrees F for 10 minutes. Turn the heat down to 375 degrees F and bake for another 15 minutes. Muffins are done when a toothpick poked in the middle comes out clean. Optional: put pan back into the oven and set oven to broil for 2-3 minutes (watch them!) for slightly browner and toasted muffin tops.
If your pan was lined with muffin cups, gently lift each muffin and turn on its side to cool. If your muffin pan was greased, let the muffins cool for at least 30 minutes before removing.