Spelt Orange Breakfast Muffins

The music boosters sold citrus fruit again this year so we have more than we need. It's best used right now so I was contemplating how to fix something good for us and tasty while using the ingredients on hand.  Since I haven't been to the store for a few days I needed to concoct a recipe.  I have whole wheat but wanted to use whole spelt flour instead.  My husband was hurrying out the door for work so I didn't want to wait for fresh ground.  There was 1 1/4 cup Spelt flour in a pint jar left over from last week so that was the starting point for the recipe.

Everyone appreciated the light, fluffy, moist orange scented and flavored outcome...especially me.  I managed to just eat ONE.  I will have you know that is a victory.  There were a couple tablespoons  of left over cream cheese frosting and I spread that on four of the muffins.  Nice addition, but not necessary.

Spelt Orange Breakfast Muffins

Preheat oven to 400 degrees

            1  1/4 cup whole spelt flour
            1/4 teaspoon sea salt
            2  1/2 teaspoons Rumford baking powder (no aluminum in this brand)
           Zest of two oranges
 Mix and set aside.

Blend together:
            Juice of one orange, about 1/3 cup
            1/3 cup whipping cream (could have used sour cream but did not have enough)
            1 Tablespoon raw, local honey

Fold the two mixtures together just until blended.  Spoon into the crown tray and bake at 400 degrees for 13 minutes.