Raspberry Spelt Muffins

Ingredients

• 140 g butter
• 400 g spelt whole‑grain flour
• 2 tsp Baking powder
• 1 pinch iodized salt
• 120 g brown sugar
• 180 g raspberries (fresh or frozen)
• 2 Eggs (size M)
• 100 ml milk
• powdered sugar (for dusting)
• butter (for the pan)

Instructions

1. 1.

   Preheat the oven to 200°C (180°C fan, gas mark 3‑4). Melt the butter in a small saucepan over low heat and then let it cool.

2. 2.

   Sift together flour, baking powder, salt, sugar and raspberries into a bowl and mix with a tablespoon. Press a well into the batter.

3. 3.

   Beat the eggs in a separate bowl and whisk with the milk. Pour the egg‑milk mixture and melted butter into the well and stir with a tablespoon until combined.

4. 4.

   Grease 12 muffin cups on a baking tray. Spoon the batter into each cup.

5. 5.

   Bake the muffins on the middle rack for 25–30 minutes. Serve dusted with powdered sugar.