All work and no baking makes Sophie go something something… Crazy? Don’t mind if I do! Whoop, whoop, whoop, whoop. 😀 It’s been a very full month around here and I’m really missing baking up new (and old) recipes to munch on and share with you all! I did manage to whip up a batch of these muffins last week amongst all the craziness and felt much better after I stuffed one in my mouth.
These and my Blueberry Bran Spelt Flour Muffins are my go to muffin recipes and they don’t stick around long unless I tuck some into the freezer for another morning! The lemon in these babies really shines through too. I sincerely encourage you to indulge at least once and put a nice slice of cold butter on one when it’s still warm from the oven… you won’t regret it. 😉
Raspberry Oatmeal Spelt Muffins
- 2 1/3 cups organic all purpose, unbleached spelt flour (also called white spelt flour)
- 1 1/2 cups rolled oats
- 1/2 cup oat bran
- 3/4 tsp sea salt
- 3/4 cup brown sugar lightly packed
- zest of 1 lemon
- 1 tsp vanilla extract
- 2 large eggs
- 3/4 cup grape seed oil or melted and cooled coconut oil
- 1 1/2 cups buttermilk or yogurt, milk, almond milk, etc.
- 3 tsp baking powder
- 1 tsp baking soda
- 2 cups frozen raspberries
Combine the oats, bran and buttermilk in a medium bowl. Stir to mix and let soak for 30 minutes. Mix together the flour, oat bran, salt, sugar, baking powder and baking soda in another bowl. In a third bowl or glass measuring cup, add together the lemon rind, vanilla extract, eggs and oil. Whisk to combine.
After 30 minutes, preheat the oven to 425 degrees F. Add the wet mixture to the oats/buttermilk mixture and stir to combine. Add the frozen raspberries to the dry mixture and stir gently to coat. Then add the wet mixture to the dry mixture and fold gently until just combined.
Line a muffin tin with muffin cups or grease muffins tins with butter. Fill each muffin cup really full so that each one is heaped.
Bake at 425 degrees F for 10 minutes. Lower the temperature to 375 degrees F for another 15 minutes. Broil for 2 - 3 minutes to brown and crisp the muffins tops (make sure you watch this step as they can brown very quickly!).
Remove from the oven and let the muffins cool for at least 1 hour in the muffin tins before removing.