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Wholemeal Spelt Strawberry Muffins

Course: Cake
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.
 
 
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