Spelt Muffins with Strawberries and Almonds
Category: Desserts
Serves: 14
These spelt muffins with strawberries and almonds offer a delightful twist on the traditional muffin. Their tender crumb, lightly sweetened with raw cane sugar and enriched with the natural tang of yogurt, is balanced perfectly by the burst of fresh strawberries and the crunch of almond flakes. These muffins are not only a treat for the palate but also a nourishing option thanks to the use of spelt flour and olive oil. Ideal for a morning snack or a cozy afternoon tea.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spelt flour | 370g |
| Strawberries | 300g |
| Natural plain yogurt | 300g |
| Raw cane sugar | 150g |
| Extra virgin olive oil | 75g |
| Almond flakes | 70g |
| Eggs | 2 |
| Baking powder for cakes | 16g |
Instructions:
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Prepare the dry ingredients: In a large mixing bowl, combine the spelt flour and raw cane sugar. Use a whisk to mix the two until evenly combined. Then, sift in the baking powder to ensure the muffins will rise properly.
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Incorporate the wet ingredients: Crack the eggs into the bowl and mix them into the dry ingredients. Gradually pour in the extra virgin olive oil, mixing continuously until the batter becomes smooth and homogeneous.
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Add the strawberries: Wash the strawberries thoroughly, remove the stems, and chop them into small pieces (around 8-9 per strawberry). Gently fold the chopped strawberries into the batter. Be careful not to over-mix so that the strawberries remain intact within the batter.
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Set aside for decoration: Reserve a small handful of strawberries and almond flakes. These will be used to decorate the muffins before baking.
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Fill the muffin tins: Line a muffin tin with paper liners and fill each muffin cup about 3/4 full with the muffin batter. This allows room for the muffins to rise during baking.
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Bake the muffins: Preheat the oven to 180°C (350°F) and bake the muffins for about 25-30 minutes or until they are golden on top and a toothpick inserted in the center comes out clean.
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Cool and decorate: Once baked, remove the muffins from the oven and let them cool slightly in the tin. Transfer them to a wire rack to cool completely. Before serving, top each muffin with a few reserved strawberries and a sprinkle of almond flakes for added texture and visual appeal.
These spelt muffins with strawberries and almonds are perfect for breakfast, brunch, or a light snack, offering a delightful combination of flavors and a healthy twist with the use of spelt flour and wholesome ingredients. Enjoy them with a cup of tea or coffee for a satisfying treat!
