Raspberry Oatmeal Spelt Muffins

Raspberry Oatmeal Spelt Muffins | Accidental Artisan

All work and no baking makes Sophie go something something… Crazy? Don’t mind if I do! Whoop, whoop, whoop, whoop. šŸ˜€ It’s been a very full monthĀ around here and I’m really missing baking up new (and old) recipes to munch on and share with you all! I did manageĀ 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.

Raspberry Oatmeal Spelt Muffins | Accidental Artisan

These and my Blueberry Bran Spelt Flour MuffinsĀ are my go toĀ 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 fromĀ the oven… you won’t regret it. šŸ˜‰

Raspberry Oatmeal Spelt Muffins | Accidental Artisan
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Raspberry Oatmeal Spelt Muffins

Servings 12 muffins
Author Sophie

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425 degrees F. Combine the oats, bran and buttermilk in a large bowl. Set aside. Mix together the flour, oat bran, salt, sugar, baking powder and baking soda in a medium bowl. In a third bowl or glass measuring cup, add together the lemon rind, vanilla extract, eggs and oil. Whisk to combine.

  2. 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 dry mixture to the wet mixture and fold gently until just combined.

  3. 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.

  4. 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!).

  5. Remove from the oven and let the muffins cool for at least 1 hour in the muffin tins before removing.

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