Spelt and blueberry muffins
wholemeal Spelt flour
bicarbonate of soda
golden caster sugar
topping: demerara sugar and oats
Pre-heat oven to 180 c, place 12 paper muffin cases in a muffin tin
Mix together the flour, baking powder, bicarbonate of soda and salt and sift into a bowl. Add the oats.
Cream butter and sugar together until light in colour. Lightly beat the eggs and add slowly to the butter and sugar mixture. Add the Vanilla extract and yoghurt.
Gently fold in the dry ingredients and bring together quickly. Don’t over mix. Fold in the berries. Drop the mixture into the paper cases, then scatter the tops with a little demerara sugar and few oats.
Bake for about 20 minutes. Check with a wooden skewer if the muffins are baked. Let the muffins cool briefly in the tin and transfer them onto a cooling rack.