Almond, raspberry and spelt muffins
Prep time: 20 minsTotal time: 
Almond, raspberry and spelt muffins
Ground almonds and spelt flour add fibre to these muffins while a sweetener cuts the sugar but still adds sweetness. Made with cinnamon and fresh raspberries, they’re perfect for a grab-and-go treat
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 175g ground almonds
- 75g wholemeal spelt flour, plus ½ tsp
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- 75g unsalted butter, softened
- 40g Truvia granulated sweetener
- 70g 5% fat Greek yogurt, at room temperature
- 2 tsp vanilla extract
- 2 medium eggs
- 100g raspberries
- 20g flaked almonds
Step by step
-
Preheat the oven to 180°C, fan 160°C, gas 4 and line a 12-hole muffin tin with paper cases. Put the ground almonds, 75g spelt flour, baking powder, cinnamon and salt in a mixing bowl. Whisk together and set aside. In a separate large bowl, use an electric whisk to beat the softened butter and sweetener for 1-2 minutes until light and fluffy. Add the yogurt and vanilla, briefly beat again until combined, then beat in the eggs, one at a time.
-
Fold the dry ingredients into the wet ingredients, taking care not to over mix. In a bowl, toss the raspberries in ½ teaspoon spelt flour, then fold through the batter (they will break up a little). Leave to stand for 5 minutes. Divide the batter among the holes of the lined muffin tin until about three-quarters full. Level the tops and scatter over the flaked almonds. Bake for 20-23 minutes or until risen and golden. A cocktail stick inserted into the muffin should come out with a few moist crumbs. Cool in the tin before serving. The muffins will store in an airtight container for up to 3 days, or freeze for up to 3 months.
