These delectable muffins magically seem to vanish the moment they are out of the oven and cool enough to eat. They have become a favorite of ours and one of the most requested recipes for special dinners. Their melt-in-your-mouth texture and subtle taste of cardamon and vanilla makes them rather addicting.
Sprouted Spelt Vanilla Cardamon Muffins
1 cup One Degree Sprouted Spelt Flour
1/2 cup almonds, ground
2 tablespoons One Degree Flax Seeds, ground
1/2 teaspoon salt
2 teaspoons double-acting aluminum free baking powder
7 tablespoons coconut oil
1 1/2 teaspoons cardamon, ground
1 teaspoon vanilla paste
1/2 cup almond or soy milk
Preheat oven to 350 degrees. Lightly grease a muffin pan or use paper liners.
Using a coffee or spice grinder, grind the almonds into a fine powder; set aside. Grind the flax to a find powder in the spice grinder as well and put in a separate bowl.
In a separate bowl combine the flax and almond milk. Set aside.
In a small pot, melt the coconut oil over medium heat; remove from the heat. Add the cardamon and vanilla paste. Let rest for 10 minutes.
In a bowl, combine the flour, ground almonds, sugar, salt, and baking powder. Add the coconut oil mixture and flax and milk mixture to the dry ingredients and stir gently to combine, be sure to work quickly.
Divide batter among the muffin cases and place in the oven. Bake for 15-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Let cool slightly before removing from muffin pan.