My family had house guests this weekend who graciously left a variety of fruit and a truly beautiful amount of walnuts. A box of walnuts to be exact. That’s beauty. One of the many reasons I love fresh produce is I can make late-night treats using fruit as a partial substitute for some of the sweet. While muffins are not considered a dessert to most, I tend to peg anything with sweetener in it a treat. So this was the last “dessert” I baked before my 46-day dessert hiatus.
I made this recipe using spelt flour, which works similarly to oat flour in baking. In case you are unfamiliar, spelt is related to wheat but has a broader spectrum of nutrients than wheat. It is a very old grain, even used earlier than wheat, and is a good source of protein, zinc and copper.
The strawberry and walnuts in this recipe give it a great texture and the orange and brandy added to the flavor. The sweetness in the recipe is not overpowering, which allows the flavors to speak for themselves. I suggest enjoying the muffins with a little butter and honey drizzled on top with a hot cup of tea.
Note: this recipe was revised 6/9/2013 See my Strawberry Orange Muffin Recipe in order to view the new post!
Brandy-Soaked Strawberry Orange Spelt Flour Muffins
- 1 egg
- 2 teaspoons pure vanilla extract
- 1/3 cup coconut milk
- 1 tablespoon brandy
- 1 tablespoon olive oil
- 1 tablespoon fresh squeezed orange juice
- 4 ripe strawberries chopped into bits
- 1/2 cup walnuts chopped, optional
- 1 cup spelt flour I used Bob's Red Mill
- Zest of 1 orange
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1/3 cup honey
Preheat oven to 350 degrees Fahrenheit and prepare a buttered/sprayed muffin pan.
In a bowl, combine the walnuts, spelt flour, orange zest, baking powder and salt.
In a seperate bowl, combine the egg, coconut milk, oil, vanilla extract, orange juice and brandy. Mix until combined then stir in the chopped strawberries.
Pour the wet mixture into the bowl with the dry mixture and stir to combine.
Add the honey and stir to combine.
Pour the batter into a lightly oiled muffin pan and fill the holes 3/4 of the way up.
Bake for 20 minutes or until the muffins test clean.
Remove from the oven and allow muffins to cool 20 minutes.
Use a butter knife and run it between the the muffin and the edge of the pan to help the muffins pop out.
Serve with butter and honey