Super Kamut Dried Fruit Muffins (A Case Of Serendip

Name: Super Kamut Dried Fruit Muffins (A Case Of Serendipity And Snowfall)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup kamut flour (125 grams, and use whole wheat pastry or other low-gluten flour, even all purpose); 1 cup all purpose flour (125 grams); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground ginger (or your favorite dried sweet spice, to taste); 1 tablespoon flaxseed meal; 1 tablespoon organic orange zest (remember to wash and dry your citrus first); handful green pumpkin seeds (or chopped nuts, or seeds, or no crunchy things at all); handful chopped dried plums (dried from local plums in the summer time, use any dark, sweet dried fruit); 4 tablespoons olive oil (50g); scant 1/2 cups natural white sugar (90g); 3/4 cup buttermilk; 2 tablespoons maple syrup (the pure stuff only, or else just up the sugar to a hefty half cup); 2 egg yolks (ok, ok, use one egg or two egg whites, just match the volume); 3 tablespoons apricot juice (orange is more likely in your fridge, use it!)

Servings: persons

1 cup kamut flour (125 grams, and use whole wheat pastry or other low-gluten flour, even all purpose)
1 cup all purpose flour (125 grams)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger (or your favorite dried sweet spice, to taste)
1 tablespoon flaxseed meal
1 tablespoon organic orange zest (remember to wash and dry your citrus first)
handful green pumpkin seeds (or chopped nuts, or seeds, or no crunchy things at all)
handful chopped dried plums (dried from local plums in the summer time, use any dark, sweet dried fruit)
4 tablespoons olive oil (50g)
scant 1/2 cups natural white sugar (90g)
3/4 cup buttermilk
2 tablespoons maple syrup (the pure stuff only, or else just up the sugar to a hefty half cup)
2 egg yolks (ok, ok, use one egg or two egg whites, just match the volume)
3 tablespoons apricot juice (orange is more likely in your fridge, use it!)

1
["Set your oven for 425F (or go for 400, but my oven decided to hang at 425 the day these were made, and I think it's part of their great texture and moisture). Line or grease a standard 12-muffin pan.", "Got all your ingredients gathered? Good! Discover anything interesting to add or substitute? Even better!", "Sift the flours, baking powder, baking soda, salt and ground ginger together into a large bowl.", "Add in the flax (this is probably optional but I'm flax-obsessive), whisk to distribute evenly.", "Mix the wet ingredients together: first the oil and sugar, then add the maple syrup, then the egg yolks, then the buttermilk, then the juice. Try to get the sugar to dissolve a bit with some strong stirring.", "Mix the nuts, citrus zest and dried fruit into the wet ingredients.", "Add the WET (stir again immediately before pouring) into the DRY, combine in as few strokes as you can manage, but you shouldn't see any streaks of flour.", "Spoon batter into muffin cups--2/3 or 3/4 full.", "Bake for about 30-35 minutes and let cool. To eat, I'd recommend using your thumbs to press the top of the muffin until it splits, revealing a thicker crust than you'd expect with a gloriously soft and light interior.
2
Have fun!"]

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup kamut flour (125 grams, and use whole wheat pastry or other low-gluten flour, even all purpose), 1 cup all purpose flour (125 grams), 1 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Super Kamut Dried Fruit Muffins (A Case Of Serendipity And Snowfall) 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.

That's it — enjoy your meal!

Super Kamut Dried Fruit Muffins (A Case Of Serendipity And Snowfall)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions