Spelt flour is known as one of the ancient grains, a possible ancestor to our modern wheat, harvested for at least 5,000 years. It is higher in protein and B vitamins than modern wheat flour and may be acceptable for people on a low gluten diet. It also tastes great and works well in muffins. Note – if you use the optional 1 cup of berries, there will be a lot of batter, and I like large muffins with big muffin tops. To prevent the batter from sticking to the top of the muffin tin as it rises over the edge of the baking cups while baking, simply spray the top of the muffin tin after you have placed the baking cups in the pan. You can then fill the baking cups quite generously.