Wholemeal Spelt Strawberry Muffins
Servings: 6 muffins
Ingredients
- 2 eggs (small)
- 1 tsp vanilla extract
- 115ml (½ cup) milk
- 30g (2 tbs) butter (melted)
- 125g (1 cup) wholemeal spelt flour (see note 1)
- 45g (3 tbsp + 2 tsp) brown sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- 5-6 strawberries (chopped)
- icing/confectioners'/powdered sugar (optional)
Instructions
- 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 and vanilla 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 (if you like). Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
1. You can use all-purpose (plain) flour in place of spelt flour. Just use the same measurements as specified.
