Sprouted Einkorn Apple Muffins
Recipe type: Breakfast, Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: about 18 muffins
Impossibly moist, and rich with the flavors of apple and spice, these Sprouted Einkorn and Apple Muffins are easy to make in advance and wonderful served for breakfast, spread thickly with butter and served alongside a mug of tea or mulled sweet cider.
  • ½ cup butter, softened
  • 1 cup whole, unrefined cane sugar (available here)
  • 1 tablespoon blackstrap molasses
  • 2 eggs
  • 1 cup milk kefir (find a starter here)
  • 2 cups sprouted einkorn flour (available here
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon finely ground sea salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 3 medium or 2 large apples, peeled, cored and grated
  • 1 cup chopped pecans
  1. Heat the oven to 375 F. Line a muffin tin with muffin cups.
  2. Beat the butter, sugar an molasses together until creamy, and then beat in the eggs. Gently stir in the milk kefir.
  3. In a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg together. Slowly stir the dry ingredients into the wet ingredients, until they form a smooth batter, and then fold in the shredded apple.
  4. Divide the batter evenly among the muffin cups, sprinkle with chopped walnuts and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  5. Allow the muffins to cool for 5 minutes in the pan, and then gently pull them out and allow them to finish cooling on a wire rack.
Recipe by Nourished Kitchen at https://nourishedkitchen.com/sprouted-einkorn-apple-muffins/