Ann’s Mini Spelt Doughnut Muffins

Mini muffins made with whole spelt flour taste like doughnuts when dipped in butter and cinnamon sugar.

Who doesn’t love a good muffin? I think they’re the greatest snack going if made with 100 % whole grain flour.

I grew up eating muffins as an afterschool snack. We’d arrive home to dozens of muffins cooling on racks on the kitchen counter and mom had a great recipe for buttermilk bran muffins that you mixed up and kept in the fridge so you always had batter ready to bake.

This recipe from my friend Ann calls for spelt flour only (no white flour) and gets it’s light texture from lots of baking powder and a couple of eggs.

Dipping the warm muffins in butter then cinnamon sugar makes them taste like doughnuts. Ann rolls the entire muffin in butter than sugar — extra decadent and so tasty.

Ann’s Mini Spelt Doughnut Muffins

• 2 cups whole spelt flour (or light spelt)
• 3 tsp. baking powder
• ½ tsp. salt
• 1 tsp. cinnamon
• ½ cup grape seed oil
• 2/3 cup sugar
• 2 eggs
• 1 tsp. vanilla
• ¾ cup milk (cow, nut or seed) 

1. Preheat oven to 375 F and prepare mini muffin pans.
2. In a large bowl combine flour, baking powder, cinnamon and salt.
3. In another bowl, whisk together oil, sugar, eggs and vanilla.
4. Add egg mixture to dry ingredients, alternating with the milk. Mix gently just until combined.
5. Spoon into prepared pans and bake for 9-10 minutes, until set.

Let cool in pan for 10 minutes then give them the doughnut treatment:

• Melt 2 Tbsp. butter
• In a small bowl combine 2 Tbsp. sugar with 1 tsp. cinnamon