Recipes

Blueberry Spelt Streusel Muffins

MMMMMUFFFFFINS!

Ingredients

120g (1/2 cup) brown sugar

75g (1/3 cup) oil (we love Kricklewood Sunflower oil, but any high quality oil will do)

2 large eggs

235g (1 cup) milk

225g (2 cups) Almanac Spelt Whole Grain Flour

1 Tbsp baking powder

1/2 tsp salt

Streusel topping

40g (1/4 cup) spelt flour

60g (1/4 cup) brown sugar

1/2 tsp cinnamon

28g (2 Tbsp) salted butter

Add-ins (optional)

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

Step 1

Make streusel topping. Combine flour, brown sugar and cinnamon. Rub in butter with fingertips until mixture is an even crumb texture. Set aside.

Step 2

Pre-heat oven to 375F. Whisk together oil and brown sugar in a medium bowl.

Step 3

Add in eggs, one at a time, whisking between each addition.

Step 4

Add milk and whisk to combine.

Step 5

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.

Step 6

Evenly distribute batter into a greased 12-muffin pan and sprinkle with streusel topping.

Step 7

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.