Kamut cranberry muffins

Kamut is another wheat substitute I’ve just tried. It’s supposed to be an ancient variety of durum wheat and replaces wheat easily in recipes. Kamut is a trademarked name for this strain.

I got some Bob’s Red Mill brand kamut flour, which can be found in health food shops and Marketplace supermarkets.

For my first kamut recipe, I also wanted to use the cranberries I had in the fridge, and fortunately I found this kamut cranberry muffin recipe. I omitted the orange peel and replaced the honey with light agave syrup.

It also happens to be a buttermilk-based muffin recipe, which is similar to my current preferred basic muffin recipe. You can see my other buttermilk muffin recipes here. As buttermilk is rather expensive in Singapore, I always substitute it with milk+citric acid or cream of tartar (as I’ve described here), or use some of the yoghurt I already have in the fridge.

I jazzed up these muffins with some inspiration from this kamut raisin walnut muffin recipe: I added a crumble topping made from kamut flour, sugar and butter (same as the recipe but I omitted the walnuts as I didn’t have any).

Verdict:

Buttermilk muffins generally give a good texture so no problems there. The taste is discernable from wheat, but still very palatable. With the crumble topping, this muffin is sweeter than than the sugar-free muffins I tend to make, and cranberries provided a welcome change to the usual raisins, so this was a sweet treat rather than just a solid tummy-filler.

Kamut flour is quite expensive though – a 567g (20oz) packet costing over S$5 would probably only last me two batches of muffins, so I don’t think I will be using it as a staple flour.

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