Healthier Wholemeal Spelt Strawberry Muffins
This recipe for wholemeal spelt strawberry muffins was originally published in September 2015 on The Culinary Jumble. The recipe and images have been amended for this post.
I adore cakes. I love chocolate. And I would sell you off to the nearest buyer for a bag of crisps. I make no denial about my devotion to the naughty stuff. However, I am still always on the lookout for ways to lighten up the sugar and fat content, if I can. Like with these healthier wholemeal spelt strawberry muffins.
I love strawberries in baking, not only for their vibrant colour, but also for their irresistible sweetness. And how pretty do they look? Healthier does not need to mean boring and tasteless, does it? If you prefer, add any other kind of fruit such as blackberries, blueberries or raspberries. Why not even combine different fruits?
Of course I love spelt flour. I am dedicated to prove that you can substitute spelt for regular flour in pretty much any recipe. However, I use wholemeal less often, although I particularly love it in pastry and bread. I haven’t made many cakes using wholemeal, as it has a nuttier, slightly denser quality, but I loved it in these wholemeal spelt strawberry muffins.
I hope it’s obvious that due to less sugar and fat, these muffins taste a little denser. None of the taste is missing though, so if you fancy something tasty for breakfast, these would be perfect.
Wholemeal Spelt Strawberry Muffins
- 2 small eggs
- 115ml milk
- 30g butter (melted)
- 125g wholemeal spelt flour (see note 1)
- 45g brown sugar
- 1 teaspoon vanilla sugar (see note 2)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 5-6 chopped strawberries
- icing sugar (optional)
- Pre-heat the oven to 190°C (375°F) and prepare a muffin tin with cake cases.
- Melt the butter and allow to cool slightly. Beat the eggs in a bowl and add the milk and cooled butter. Mix well to combine.
- Add the dry ingredients and slowly stir in until just combined.
- Pour the batter into the prepared tin or cases and gently push several strawberry pieces into each muffin.
- Bake for around 18-22 minutes until an inserted skewer comes out clean. Leave on a wire rack to cool and then sprinkle with icing sugar. Enjoy!
- You can substitute regular flour
- If you don't have access to vanilla sugar, just use one teaspoon of vanilla essence/extract instead.