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Wholemeal Spelt Strawberry Muffins

Course: Cake
Servings: 6 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!


  1. You can substitute regular flour
  2. If you don't have access to vanilla sugar, just use one teaspoon of vanilla essence/extract instead.