Name: Emmer Breakfast Muffins
Yield: Makes 12 muffins
Ingredients: ½ cup/90 g dates; 1⅔ cups/180 g plain flour; 1 cup/120 g wholemeal emmer flour; 2 tablespoons/30 g emmer flour; 2 firm apples; ½ cup/100 g soft light brown sugar; 2 tablespoons date syrup; 1 eating apple; ½ teaspoon cinnamon; 2 tablespoons/30 ml light olive oil; ¼ cup/65 g apple sauce; ¼ cup/25 g light brown sugar; ½ cup/65 ml light olive oil; 2 eggs, beaten; ½ teaspoon salt; 1 teaspoon/5 g cinnamon; ½ cup/125 ml natural yoghurt; 1½ teaspoons/7.5 g baking powder; ½ cup/125 ml water; 2 tablespoons/30 g rolled oats; ½ lemon, juiced; 1½ teaspoons/7.5 g bicarbonate of soda

Preparation info

Makes
12
muffins

Difficulty
Medium

Appears in

Freekeh, Wild Wheat & Ancient Grains

By Ruth Nieman

Published 2021

About

I have never been a fan of making muffins since my father took an instant dislike to my first attempt at a blueberry muffin. Breakfast muffins are the healthy alternative to toast or cereals when made with wholewheat emmer flour and a glut of seasonal fruit. Using an abundance of apples, dates and date syrup, these fresh tasting, not overly sweet moist cakes are a great way to start the day with a steaming cup of coffee…