Emmer wheat turns out to be farro and my local food coop found a relatively local source! So I couldn't resist trying this early simple form of wheat, ground into fine flour. I am not willing to accept that I must always have the flavor of brown rice flour in everything I bake. So these are not gluten free, but they are still whole grain and no oil! I wanted something hearty, full flavored, textured and with the sweetness of raisins for my darling who loves raisins. The best ideas sometimes come at the last minute... adding the crunch and depth of sunflower seeds to the muffins just as I put them in the oven!
SUNFLOWER RAISIN BUCKWHEAT MUFFINS
2/3 cup Emmer wheat flour
1/3 cup buckwheat flour
1/3 oat bran
1/3 cup apple sauce
2 heaping TBLSP black currant fruit spread (or any other fruit spread you like)
1 tsp agave
1 tsp fennel
1 tsp amaranth grains
1/4 cup raisins (or fresh cherries!)
1 TBSP nutritional yeast
1.25 tsp baking powder
dash of salt
1/3 sunflower seeds pressed into the tops of the muffins prior to baking
1. Mix all the dry ingredients in the larger of two bowls. Mix all the wet stuff in the second bowl (the jam gave this a lovely color and flavor undercurrent). Save out the raisins and sunflower seeds.
2. Add raisins as you mix the wet into the dry. Fill 6 silicone muffin cups placed on a baking sheet. Cover the tops with sunflower seeds!
3. Bake at 375F 45 minutes.
Serving Size: 1 muffin (100g)
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.courtesy of cronometer.com using my data.