120g (1/2 cup) brown sugar
2 large eggs
235g (1 cup) milk
1 Tbsp baking powder
1/2 tsp salt
40g (1/4 cup) spelt flour
60g (1/4 cup) brown sugar
1/2 tsp cinnamon
28g (2 Tbsp) salted butter
- 2 tsp orange zest, 2 Tbsp orange juice, and 1 1/2 cups cranberries (fresh or frozen)
- 2 tsp cinnamon, and 2 medium apples, diced
- 2 tsp lemon zest, and 1 1/2 cups blueberries (fresh or frozen)
- 1 tsp vanilla, 1 tsp cinnamon, 1 cup toasted chopped nuts, and 3/4 cups chopped dates
Make streusel topping. Combine flour, brown sugar and cinnamon. Rub in butter with fingertips until mixture is an even crumb texture. Set aside.
Pre-heat oven to 375F. Whisk together oil and brown sugar in a medium bowl.
Add in eggs, one at a time, whisking between each addition.
Add milk and whisk to combine.
Add spelt flour. Sprinkle over baking powder and salt, and stir just until evenly incorporated. Add desired add-ins and stir to combine.
Note: Batter will seem runny at first but will thicken as it rests.
Evenly distribute batter into a greased 12-muffin pan and sprinkle with streusel topping.
Bake at 375 for 20-25 minutes, or until centre of muffins spring back when poked. Allow to cool for 10 minutes in pan before removing muffins and placing on cooling rack.