Brandy-Soaked Strawberry Orange Spelt Flour Muffins

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

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 7 Muffins
Author: Julia
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Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and prepare a buttered/sprayed muffin pan.
  2. In a bowl, combine the walnuts, spelt flour, orange zest, baking powder and salt.
  3. 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.
  4. Pour the wet mixture into the bowl with the dry mixture and stir to combine.
  5. Add the honey and stir to combine.
  6. Pour the batter into a lightly oiled muffin pan and fill the holes 3/4 of the way up.
  7. Bake for 20 minutes or until the muffins test clean.
  8. Remove from the oven and allow muffins to cool 20 minutes.
  9. Use a butter knife and run it between the the muffin and the edge of the pan to help the muffins pop out.
  10. Serve with butter and honey
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Comments

  1. Flora Holderbaum

    there is relatively too much liquid to flour in this recipe. I had to lower the temperature and bake them twice as long just to get to the point where I didn’t have to eat them with a spoon

    Reply
    1. Julia Post author

      Hi Flora. I’m so sorry you had a less-than-stellar experience with the muffins because I had such fond memories of when I made them. Because I didn’t have a similar experience as you, I went ahead and baked another batch this afternoon…actually I baked two batches. So batch number 1, I followed my recipe exactly. The orange juice I added (from a medium-sized orange) amounted to 1/3 cup and the chopped strawberries amounted to 1 cup. I baked them in the oven for 20 minutes and realized they did need more time. I baked them an additional 10 minutes then allowed them to cool slightly. I didn’t find anything was wrong with the way they turned out – in fact the flavor and texture were great and there was a nice little crisp around the edges from the honey. I will say, the bake time needed a definite extra 10 minutes.

      Okay, and then I baked an additional batch with changes because I wanted to make sure they were perfect and easy to bake for everyone and not just me. So here’s what I did: I reduced the strawberries from 6 to 4, which resulted in a little over 1/2 cup chopped strawberries. I reduced the orange juice to just 1 tablespoon. I added 1 tablespoon of oil. I reduced the honey from 1/2 cup to 1/3 cup. I baked these for 20 minutes on the dot and thought they came out marvelously. Light, airy, full of flavor. Honestly I thought the first batch was tastier because it had more honey in it but the second batch was easier to get out of the muffin pan than the first.

      Again, I’m so sorry the recipe didn’t work out for you the first time. I hope you try them again with the changes I made to the recipe card. I’m so thrilled with the way these turned out that I’m going to be re-posting this recipe. If you follow my blog, you will be seeing it soon. Thanks so much for the feedback and best of luck!

      Reply

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