Fermented Strawberry Rhubarb Spelt Muffins

Rebekah Kuk

Take advantage of rhubarb season by making these easy, fermented muffins featuring spelt flour.

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Prep Time 15

Mix the flour and yogurt the night before baking 1

Servings: 12

Course: Snack

Cuisine: American

2 1/2 cups spelt flour I love Grapewood Farm flour. See the link to order in the notes below.
2 cups plain buttermilk or yogurt If yogurt is too thick, use slightly less than 2 cups and thin it with a little water.
1/2 cup coconut sugar or maple syrup
1/2 cup melted butter or coconut oil
1 egg
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup diced rhubarb
3/4 cup sliced strawberries
1/4 cup additional coconut sugar for optional crumble topping
1 tbsp additional butter or coconut oil for optional crumble topping
1 tsp cinnamon for optional crumble topping
1 tsp spelt flour for optional crumble topping

The night before you plan to bake the muffins, mix together the spelt flour with buttermilk/yogurt. Let sit out at room temperature for at least 8 hours and no more than 16.
When ready to bake, preheat the oven to 375 degrees Fahrenheit. Butter a muffin pan. Add to the flour/buttermilk mixture the melted butter, coconut sugar, egg, vanilla, baking soda, baking powder, and salt. Whisk well.
Stir in the diced rhubarb and sliced strawberries just until combined. If using the crumble topping, mix that up in a small bowl, using two knives to cut it together. Sprinkle on top of the muffins.
Bake for about 20 minutes or until inserted fork/toothpick comes out clean. Let cool in pan for about 10 minutes, then remove and finish cooling on a rack.

*Grapewood Farm is my first choice when it comes to flour. They grind the wheat before they mail it, which keeps the nutritional value high.

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