Spelt and Berry Crumble Muffins Recipe
Nutty, sweet, fruity and irresistibly moreish, these little muffins will quickly become your go-to for breakfasts, snacks, teatime treats or even as a dessert.
Ingredients
- 100g of vegetable oil
- 80g of dark brown sugar
- 80g of caster sugar
- 2 eggs
- 100ml of whole milk
- 175g of Doves Farm Organic Wholemeal Spelt Flour
- 50g of ground almonds
- 4 tsp Doves Farm Baking Powder
- 200g of mixed berries, fresh or frozen
- icing sugar, to serve
- 3 tbsp of Doves Farm Organic Wholemeal Spelt Flour
- 3 tbsp of soft dark brown sugar
- 50g of unsalted butter, cubed
- 50g of jumbo oats
Method · 45 min
- Preheat the oven to 170°C fan and put 12 muffin cases into a muffin tin
- In a large bowl whisk together the oil, both sugars, eggs and milk together until smooth. Then whisk in the flour, almonds and baking powder until you have a smooth batter. Fold in 150g of the berries
- Evenly fill all 12 muffin cases and top with the remaining berries
- For the crumble, put all the ingredients into a bowl and rub the butter into the mixture between your fingertips until you have a chunky crumble consistency
- Sprinkle 1 tbsp on top of each muffin and bake for 25-30 minutes until golden and a skewer inserted in the middle comes out clean. Leave to cool completely in the tin before dusting with icing sugar
