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. 😉
Happy baking!
If you liked this recipe you are going to love these ones!
Blueberry Bran Spelt Muffins
Ancient Grain Blueberry Banana Baked Oatmeal
Blueberry Whole Spelt Waffles
Raspberry Oatmeal Spelt Muffins
Ingredients
- 2 cups rolled oats
- 1 1/2 cups buttermilk or yogurt, milk, almond milk, etc.
- 2 1/2 cups organic all purpose, unbleached spelt flour (also called white spelt flour)
- 3/4 cup brown sugar lightly packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup grape seed oil or melted and cooled coconut oil
- 2 large eggs
- 2 tsp vanilla extract
- zest of 1 lemon optional
- 2 cups frozen raspberries or blueberries or a combination of both
Instructions
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Preheat the oven to 425 degrees F. Combine the oats and buttermilk in a medium bowl. Let soak for 20 minutes. Mix together the flour, salt, sugar, baking powder and baking soda in a large bowl. In a third bowl or glass measuring cup, add together the lemon rind, vanilla extract, eggs and oil. Whisk to combine.
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Add the wet mixture to the dry mixture and stir to combine. Gently fold in the oats mixture and then the berries.
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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. Top each muffin with oats and sugar if desired.
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Bake at 425 degrees F for 10 minutes. Lower the temperature to 375 degrees F for another 15 minutes or until a toothpick poked in the centre of a muffin comes out clean. Broil for 2 - 3 minutes to brown and crisp the muffins tops (make sure you watch this step as they can brown very quickly!).
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Remove from the oven and let the muffins cool for at least 20 minutes in the muffin tins before removing.
Thank you for your recipe, I made these beautiful raspberry spelt muffins this morning. They were delicious! I substituted wholemeal spelt flour as that was my preference and enjoyed them with almond butter.
Hi Nancy, wonderful thank you for your comment. I haven’t tried making them with just whole spelt flour before, I’m glad they turned out and I will have to give that a try too, happy baking!
I stumbled across this recipe on Pinterest and I just LOVE it. Thanks for creating and sharing it. Am trying it with cherries and chocolate as we speak.
Hi Stephanie, thank you so much! Cherries and chocolate sound like a to die for combination, let me know how they turn out. 😀 Happy baking!
Thank you for a lovely spelt recipe. Very easy to do and very tasty. I made it with almond milk, and coconut oil. It needed a bit longer in my oven especially for the bigger ones!
Thank you Naoise! I am happy to hear they turned out with almond milk and coconut oil!