commercial consumer

Recipe Search

Pear Spelt Muffins


2 1/4 cups whole spelt flour
2/3 cup sugar
1 teaspoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/3 cup vegetable oil
1 cup milk or buttermilk
1 pear, peeled cored and diced
zest of one orange
optional: 1 cup blueberries


Pre-heat the oven to 350°. Line a muffin tin with baking cups.

Whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the center. Whisk the eggs, oil and milk, add to the dry and stir just until blended. Stir in the pears and orange zest, plus the berries if using. Divide the batter evenly among the prepared muffin tin, filling each one generously. Bake in the upper third of the oven for about 20 minutes or until the muffin springs back when pressed gently with your finger.

Makes 12 muffins

Recipe by Mani Niall


Spelt flour is known as one of the ancient grains, a possible ancestor to our modern wheat, harvested for at least 5,000 years. It is higher in protein and B vitamins than modern wheat flour and may be acceptable for people on a low gluten diet. It also tastes great and works well in muffins. Note - if you use the optional 1 cup of berries, there will be a lot of batter, and I like large muffins with big muffin tops. To prevent the batter from sticking to the top of the muffin tin as it rises over the edge of the baking cups while baking, simply spray the top of the muffin tin after you have placed the baking cups in the pan. You can then fill the baking cups quite generously.