Orange Spelt Muffins (Dairy Free)

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These whole-grain muffins make a great start to any morning, or you can serve them with the main meal.

Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.

SERVINGS
Makes 12 muffins

INGREDIENTS
2 cups spelt flour
1 3/4 teaspoons baking powder
1 1/2 teaspoons orange zest
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup orange juice
1/4 cup applesauce
1/3 cup vegetable oil
1/2 cup brown sugar
1 1/2 teaspoon vanilla extract
2 eggs

PREPARATION
1. Preheat the oven to 375 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.

2. Sift or whisk together the flour, baking powder, zest, allspice, and salt in a large bowl.

3. In a medium bowl, beat together the orange juice, applesauce, oil, sugar, vanilla, and eggs until well combined. Stir into the flour mixture until just combined. The batter will be somewhat lumpy.

4. Spoon the batter into the prepared muffin tin and bake for 15 minutes or until a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

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