Spelt, Pear, and Raspberry Muffins

HOJE PARA JANTAR(1)
Misty W.: "These little pot pies were sweet and succulent. I…" Read More
9Ingredients
50Minutes
360Calories

Description

Spelt is a type of ancient grain that lends a nice nuttiness to recipes. In these muffins, the spelt flour is accented by cinnamon, pears, pumpkins seeds, and raspberries for a hearty and filling breakfast. This recipe comes together fairly quickly, so you can enjoy it any day of the week. It is especially delicious if you eat them warm with a pat of butter and a large cup of coffee while perusing the Sunday paper.

Ingredients
US|METRIC

  • 2 eggs
  • 100 grams brown sugar
  • 50 milliliters peanut oil
  • 150 grams spelt flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2 pears (cut into cubes)
  • 50 grams pumpkin seeds
  • 50 grams raspberries (fresh or frozen)

Directions

  1. Preheat oven to 180 degrees Celsius.
  2. Beat eggs with sugar until fluffy.
  3. Add the oil, and beat some more.
  4. Mix flour with baking powder and cinnamon.
  5. Add to the mixture.
  6. Add the pear, and half of the pumpkin seeds and raspberries.
  7. Stir to mix.
  8. Fill the muffin pans 2/3 full, and sprinkle with some pumpkin seeds.
  9. Sprinkle with brown sugar to form a crispy crust.
  10. Bake for 25 minutes.
  11. Resist opening the oven before the time is up.
  12. Serve warm with Greek yogurt, and fresh raspberries.
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NutritionView more

360Calories
Sodium10% DV240mg
Fat31% DV20g
Protein14% DV7g
Carbs14% DV42g
Fiber20% DV5g
Calories360Calories from Fat180
% DAILY VALUE
Total Fat20g31%
Saturated Fat4g20%
Trans Fat
Cholesterol105mg35%
Sodium240mg10%
Potassium300mg9%
Protein7g14%
Calories from Fat180
% DAILY VALUE
Total Carbohydrate42g14%
Dietary Fiber5g20%
Sugars34g68%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Reviewer Profile Image
Reviewer Profile Image
Misty W. 31 May 2015
These little pot pies were sweet and succulent. I used a fruity and floral muscatel, which infused the pork and contrasted flavors in a pleasing way. The puff pastry was easy to work with and gave lighter overall feel to the crust as opposed to using a rolled crust. This recipe can also be made in a casserole dish rather than individual portions.