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Although I typically share an entree recipe on Mondays, today I couldn't wait to share these muffins. They're vegetarian (but not vegan), so I suppose they still fit the bill!
That buttery flavor where these muffins get their name. They're not made with a ton of butter, and have just enough honey to make them perfectly sweet, but the buttery taste of kamut takes both of those flavors to a new level. The kamut makes the muffins dense and moist, with none of the dryness sometimes associated with whole grain baked goods. These muffins taste like a total indulgence, but are really a reasonable choice.
I used Bob's Red Mill whole grain kamut flour and kamut hot cereal. I imagine variations on these muffins could be made with a variety of other flours and cereals - I'm thinking whole wheat and oatmeal or spelt and spelt flakes as an option. But the kamut really makes the flavor of these muffins special.
Butter and Honey Kamut Muffins
I use a combination of milk and vinegar here, but you could substitute an equal amount of buttermilk or soured milk if you like. This recipe was inspired by Pharaoh's Muffins, from the kamut cereal package.
Yield: 12 muffins
1 cup kamut hot cereal
1 1/4 cup milk
1 tbsp white vinegar
1/2 cup honey
1/4 cup butter, softened
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup whole grain kamut flour
1. Combine kamut cereal, milk, and vinegar in a bowl and stir to combine. Set aside.
2. Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin tray with papers, or grease.
3. Stir together butter, honey, and egg until combined. Stir in all remaining ingredients and kamut-milk mixture. Spoon into prepared muffin tin.
4. Bake for 12-15 minutes, until golden brown. Remove from pan and cool completely on a wire rack.
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