10 u
Easy
30 min
Today we will delight ourselves with a very special sweet recipe, muffins. But these muffins have a very special variant and that is that we will prepare them with whole kamut flour. For those who do not know this type of flour, we tell you that it is a very healthy flour and is the result of grinding kamut.DON'T YOU KNOW THE KAMUT? HERE WE EXPLAIN IT TO YOU
Kamut is from the same family as rye or wheat, which is quite popular. However, kamut is sweeter and has more omega 6 than other types of flour, which will make our muffins today sweeter, softer and fluffier. In addition, Kamut flour has a great protein value that together with the blueberries will make this a rich and nutritious dessert.YOU MAY ALSO BE INTERESTED: RECIPE FOR MUFFINS WITH BROWN RICE FLOUR
WHOLE KAMUT AND BLACK BLUEBERRY MUFFINS RECIPE
Ingredients (10 muffins)
- 50 g black cranberries
- 2 eggs
- 150 g ground panela
- a pinch of salt
- 190 g sunflower oil
- 60 g milk
- lemon zest
- 210 g whole wheat kamut flour
- 7 g chemical yeast
3. Without stopping beating, add the sunflower oil little by little and do the same with the milk.
4. Next, grate the peel of a lemon and mix well.
5. Sift the flour and yeast. Add the bran that remains in the sieve to the dough. Mix well with a spatula until there are no lumps.
6. Drain the blueberries and flour them (this will prevent them from settling to the bottom during baking). Add them to the dough and mix well. Let the dough rest for about 15 minutes.
7. Turn on the oven at 220ºC.
8. Place the paper molds in a metal mold and fill them with the dough.
9. Bake the muffins at 210ºC for about 20 minutes or until a toothpick inserted into them comes out clean.
If the muffins look golden brown and are still raw inside, cover them with silver foil.
10. Let the muffins cool completely
Enjoy!
