In my world, carbohydrates are non-negotiable. Without carbs in my diet I would literally be dragging myself around, suffering from constipation and omitting a ton of nutritious foods from my life.
Truth be told, too much or too little of anything is not good for us, carbohydrates included. Carbs have gotten such a bad rep over the past two decades that people are quick to eliminate entire food groups in fear of gaining weight.
Years ago fats were on the chopping block because people believed they contributed to heart disease. What researchers soon realized is that not all fats are equal. Fats causing the health problems were things like artificial fats, hydrogenated fats, trans fats, and diets too high in saturated fats. The pendulum eventually swung, changing people’s views on fats. We now know that fats are not the enemy, and good fats are essential.
The same can be said for carbohydrates. It’s not the carbs that are the culprit, it’s the choice of carbs you choose.
Prepackaged, low quality, over-processed white carbs (breads & pastas) eaten on a regular basis do indeed contribute to health problems. But, eating carb foods sourced from things like whole grains, vegetables, fruits, legumes and nuts, gives your body a wide array of nutrients, vitamins, minerals, fiber and health benefits.
When you choose the right kind of carbs (complex carbs are best), and you enjoy appropriate portions for your body’s needs, carbs are an essential part of a healthy diet.
This muffin recipe is seriously the easiest and most delicious recipe I’ve ever made. They contain fiber, are low in sugar and taste amazingly yummy that I bet they will quickly become a weekly staple in your home!
Simple Spelt Muffins
- 3.5 cups flour (I use whole grain or white spelt or ½ spelt, ½ Gluten-free blend)
- 1/3 cup of sweetener (honey, maple syrup or brown rice syrup)
- 4 tsp. Baking powder
- 2 eggs
- 1.5 cups milk (or milk alternative – more if muffin batter seems too dry)
- ½ cup cooking oil
Your choice of flavour combos:
- Orange Cranberry – zest and juice of 1 orange, ½ frozen cranberries, ½ cup dried cranberries
- Blueberry Lemon – zest and juice of 1 lemon, 1-1.5 cups frozen blueberries
- Raspberry Hazelnut – ½ – 1 cup hazelnuts crushed, 1-1.5 cups frozen raspberries
- Mix dry ingredients in a large bowl and make a well in the center.
- Best eggs and add remaining wet ingredients to beaten eggs.
- Add your choice of additions to the dry mixture.
- Fold the wet ingredients into the dry.
- Without overmixing, ensure dry and wet are mixed.
- Place into muffin cups and bake on the middle rack in 375 degree oven (using convection if your oven has this feature) for 25-28 minutes.
- Makes 10-12 good size muffins.
What’s your favourite kind of muffin?
Let me know in the comments if you try this recipe, and how it went!