Triticale, Rye and Spelt #3 Carrot Raisin Muffins

986Have you ever gotten such a good deal on something you almost feel guiltily  for taking it?  A few weeks ago I was at the library looking through the book sale cart, books that are too old to put on the shelves but too good to throw away, and I found an almost like new copy of the 1997 edition of The Joy of Cooking.  I was so excited.  My copy of Joy is falling apart.  I have wanted to replace it but the 40 dollar price tag is beyond my budget at the moment.  I figured I could swing 15-20 dollars for it and it would still be an incredible deal.  When I went to check out my other books and pay for the cook book, the librarian told me it was .5o cents. 50 CENTS!!!!! I asked “Are you sure? This is a 40 dollar cookbook. I can’t take it for .50 cents. ” The librarian assured me I could indeed take it for .50 cents and not feel guilty about it.  I did a little happy dance all the way home.  Every time I go back to the library I expect the librarian to tell me I owe her more for the cook book. LOL!

As I looked through the cookbook I found some muffin flavors I hadn’t tried before.  I was working on a muffin recipe made with spelt flour that needed a little more flavor, so I decided to try some of the muffin flavors from Joy of Cooking in my spelt muffin recipe.  These are my new favorite muffins.

Carrot Raisin Spelt Muffins

1 cup plus 2 tablespoons spelt flour
2 TBS brown sugar
2 TBS white sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 cup plus 2 tablespoons milk
1 egg
1 1/2 tsp oil
1/2 cup shredded carrot
1/2 cup raisins

Preheat the oven to 350 degrees. Spray a 6 cup muffin pan with non-stick cooking spray; set aside. In a small bowl, combine the flour, brown sugar, white sugar, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Mix well. In another small bowl, combine the milk, egg and oil. Combine the wet ingredients and the dry ingredients, mix until just moistened. Add the carrot and raisins, mix well. Fill each cup in the muffin pan 2/3’s full of batter. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove for the pan and cool on a wire rack.


2 thoughts on “Triticale, Rye and Spelt #3 Carrot Raisin Muffins

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