Moist Spelt Corn Muffins – a delicious recipe with maple syrup, peanut oil, almond milk, milk, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven at 350 degres. Place all of the wet ingredients in large bowl. Then, add your dry ingredients. Stir until all dry areas are gone ( about 1-2 min) Add an extra tablespoon of either milk if batter seems too thick. Lightly oil inside the 12 hole non stick muffin pan. Add the mixture into each hole halfway. Place into oven and cook for 20-22min depends on when the muffin is cooked in the middle. Stick a butter knife into one if it come out clean then its ready. Take out of oven. Let it cool for about 5 min before eating. I hope you enjoy this recipe like I did.
2
Stir ingredients into large bowl. Place into 12 hole muffin pan at halfway. Bake for 20-22min at 350 degrees. Let cool for 5 minute Ready to eat!
537
kcal
Calories
26
g
Fat
67
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup maple syrup, 1/3 cup peanut oil, 1/2 cup almond milk, 1/2 2% low-fat milk, and more.
Yes, Moist Spelt Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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