Dishing Up the Dirt

Carrot & Turmeric Buttermilk Muffins

I love these muffins. They’re like a ray of sunshine on a dreary fall morning. They’re light, fluffy, and full of warming spices that will make you want to cuddle up with a big cup of coffee and a good book. It’s definitely the time of year where I’m craving slow mornings.  After the hustle and bustle of farm season we’re starting to wind down and the dark mornings make it extra nice to stay in pjs a little longer and savor a hot beverage and a warm muffin.

These muffins are made with a combination of spelt and buckwheat flour (from one of my favorite local grain mills in Southern Oregon–Camas Country Mill). Their flours are outstanding and incredibly fresh. Another place I love to order flour from is healthyflour.com for all of my sprouted flour needs! Anyhow, you can of course use flour from your favorite company and these muffins will turn out great! If you’re avoiding gluten you can replace the spelt flour in the recipe with equal parts millet and amaranth flour to make up the difference. See my recipe notes below.

Anyhow, I hope you all enjoy these tasty muffins as much as we do. Remember to plan ahead with these muffins as the batter needs to soak overnight in the buttermilk. Aside from that, these are on the breakfast table in 25 minutes!

Cheers to cozy mornings!

Carrot & Turmeric Buttermilk Muffins

Prep Time: overnight    Cook Time: 25 minutes    Serves: 12 muffins

  • 1 cup buckwheat flour
  • 1 cup spelt flour (see recipe note)
  • 1 1/4 cups buttermilk
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, beaten
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup melted butter
  • 1 heaping cup of shredded carrots
  • 1/4 cup pumpkin seeds for topping (optional)

Preparation

  1. The evening before baking, mix your flours with the buttermilk and place in a warm spot in your kitchen. Cover with a towel. (see recipe note)
  2. The next morning preheat your oven to 350F. Grease a standard 12 cup muffin tin and set it aside.
  3. Add the baking soda, salt, and spices to the bowl with the dough. Add the vanilla, maple syrup, eggs, and melted butter. Fold in the carrots until just combined.
  4. Fill the muffin tins and sprinkle with the seeds (if using) bake in the oven until a toothpick comes out clean when inserted in the middle of a muffin. About 25 minutes. Start checking the muffins around the 22 minute mark. Cooking times will vary depending on your oven.
  5. Store cooled muffins in an airtight container at room temperature for up to 2 days. Then place in the fridge for up to 4 days. Gently reheat in the oven for a warm treat.

Notes

It's important to soak the flour in the buttermilk the evening before to help break down the phtyic acid in the grains. This step helps to make the grains more easily digested and nutritious. If you don't have spelt flour on hand, all purpose flour will work just fine. If you want to make this recipe gluten free- you can replace the spelt flour with 1/2 cup millet flour and 1/2 cup amaranth flour.


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4 thoughts on “Carrot & Turmeric Buttermilk Muffins

  1. Jo says:

    Love these. Made this morning. Didn’t have spelt flour so used wholemeal plain flour. No butter, so used 1/3 cups yoghurt. Was a bit dubious after soaking the flour overnight – didn’t seem to be anywhere like enough buttermilk for soaking, and the mix was quite gluey this morning, but it mixed up a treat! Lovely mix of spices. Thanks for sharing.

    1. Andrea says:

      So happy these turned out for you!

  2. Kayla says:

    If I want to use all-purpose or bread flour instead of buckwheat and spelt, do you think they’d turn out the same way? Would I need to make any alterations?

    1. Andrea says:

      I think you’d be fine substituting equal parts all purpose or bread flour for the buckwheat and spelt! The texture and taste will be slightly different but I think it’ll work just fine!

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