These raspberry spelt muffins have a tender, light crumb. You can swap out the raspberries and use blueberries, blackberries, strawberries or a mix instead.
I’ve been pretty much stuffing my face with berries ever since the beginning of the summer.
A pint or even a quart is no problem for me to polish off in a single sitting. Lately, I’ve been on a raspberry kick.
I can’t get enough of those sweet, tart berries with their tiny seeds.
Usually I don’t do anything special to them, but last weekend I baked raspberry spelt muffins.
There is a partial bag of spelt flour in my pantry, so whenever I have the opportunity to whittle it down,
I take it. This muffin recipe starts out by creaming the butter and sugar, just like a cupcake. The result is an extra light and tender crumb.
You don’t have to use raspberries.
Blueberries, blackberries, strawberries or even a mix would work well, too.
PrintThese raspberry spelt muffins have a tender, light crumb. You can swap out the raspberries and use blueberries, blackberries, strawberries or a mix instead.
Adapted from Ripe by Nigel Slater
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