Sunday Baking series but these fit the bill perfectly! I've been making tons of muffins lately as they are the perfect portable snack for my husband to take to work, for me to grab on the run and to give my kids for afternoon tea.
I think I have finally perfected a go-to muffin recipe and I have made endless variations of these recently and they are always delicious. You can make them with any fruit or spice you like and they thaw beautifully so they are great to bake and freeze ahead of time.
Recipe by me
2 cups wholemeal spelt flour
3/4 cup dextrose
1 tbs baking powder
2 ts cinnamon
1 cup frozen blueberries
125ml coconut oil
3/4 cup non-dairy milk of your choice (slightly warmed so it doesn't solidify the coconut oil)
3 eggs (at room temperature)
Whisk together the dry ingredients in a large bowl then add the blueberries and toss to combine. In a separate bowl beat together the oil, eggs and milk and pour into the dry ingredients. Mix together with a large metal spoon until only just combined.
Spoon mixture into a well greased 12-cup muffin tray. Bake in a preheated 170 degree oven for approx 20-25 minutes or until the top springs back when touched.
Allow to cool in the tin for 5 minutes before carefully turning out onto a wire rack to cool completely.