When I host brunch, I love to bake muffins.
It does many wonderful things. First, it makes the house smell... heavenly. Second, it adds that special homemade touch that only baked goods can bring. Third, they're always a big hit at the breakfast table. Fourth, leftover muffins are great for breakfast all week long.
The only downside to muffins is that many recipes are astoundingly unhealthy, loaded with saturated fat refined carbs, tons of sugar, and god only knows what else. But not these muffins!
I make them with a combination of cornmeal and whole grain spelt flour (hello fiber!). The only sweetener I add is a touch of maple syrup. Instead of butter, I use extra virgin olive oil. What makes them so tasty? I load them up with jumbo raisins, walnuts, and tons of great spices.
They're great for brunch, or any day of the week.
Raisin Walnut Spiced Muffins
Makes 8-10 small muffins
Baking time: about 20 minutes
- 1 cup cornmeal
- 1 cup whole grain spelt flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 cup almond milk (or other dairy substitute)
- 1/4 cup olive oil
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1 egg, beaten
- 1 cup jumbo raisins tossed with a little flour
- 1/2 cup walnuts, chopped
- Preheat oven to 425 degrees.
- In a mixing bowl, combine the flour, cornmeal, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
- In a separate bowl, whisk the egg and then combine with the wet ingredients (vanilla, almond milk, olive oil, maple syrup) and whisk together.
- Add the wet ingredients to the dry, stirring to combine, but be careful not to over-beat the mixture.
- Add the rasins and walnuts and fold them into the batter.
- Oil a muffin tin and then spoon the mixture into it, filling each spot. Bake for 15-20 minutes or until the muffins are golden brown. Enjoy!