Kamut-Raisin Muffins

Name: Kamut-Raisin Muffins
Yield: 12
Ingredients: 2 1/2 cups Kamut flour; 1 1/2 tsp Baking soda; 1/4 tsp Unbuffered Vitamin C crystals; 1/3 cup Oil; 1 1/4 cup Apple juice concentrate, thawed; 1/2 cup or to taste Raisins

July 5, 2000 Robin R. - Editor

About

This was actually a spelt flour recipe that I received from my naturopathic doctor. I changed it to kamut for a different taste and texture. Kamut is an ancient grain related to wheat and is known for its rich nutty flavour. Makes 12 muffins.

Ingredients

Kamut flour		2 1/2 cups
Baking soda		1 1/2 tsp
Unbuffered Vitamin C crystals		1/4 tsp
Oil		1/3 cup
Apple juice concentrate, thawed		1 1/4 cup
Raisins		1/2 cup or to taste

Directions

Preheat oven to 350 F.
Oil a 12-cup muffin pan, or line pan with paper muffin cups.
In a large bowl combine the flour, baking soda and vitamin C crystals.
Mix oil and juice concentrate and stir into the dry ingredients until just mixed.
Fold in raisins. Fill muffin cups 2/3 full and bake 15-20 minutes or until a toothpick inserted into the middle comes out clean.

Variations

Use carob or chocolate chips in place of raisins.
Fill cups 1/3 full, drop a teaspoon of jam or jelly into the centre and cover with additional batter to fill cups 2/3 full.