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🍰 Juicy Raspberry Spelt Muffins

280 kcal · 30 min · 4 servings

Juicy Raspberry Spelt Muffins Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 200 degrees Celsius (conventional heat). If using fan-assisted (convection) heat, set it to 180 degrees Celsius. For gas ovens, use setting 3 to 4.
  2. 2. Place the butter in a small saucepan and melt it over very low heat.
  3. 3. Remove the saucepan from the heat and let the melted butter cool down slightly.
  4. 4. Add the flour, baking powder, salt, and sugar to a large mixing bowl.
  5. 5. Add the raspberries to the dry ingredients in the bowl.
  6. 6. Gently mix all dry ingredients and berries together with a tablespoon until evenly distributed.
  7. 7. Use the spoon or your hand to create a well (a depression) in the center of the flour mixture.
  8. 8. Whisk the eggs in a separate small bowl until they are slightly frothy.
  9. 9. Stir the milk into the whisked eggs in the same bowl.
  10. 10. Pour the egg and milk mixture into the well you created in the flour mixture.
  11. 11. Pour the cooled melted butter into the well as well.
  12. 12. Gently stir everything together with a tablespoon until a uniform batter forms. Do not overmix to keep the muffins light.
  13. 13. Lightly grease the 12 cups of your muffin tin to prevent sticking.
  14. 14. Distribute the batter evenly into the prepared cups using a spoon.
  15. 15. Place the muffin tin on the middle rack of the oven.
  16. 16. Bake the muffins for 25 to 30 minutes, until they are golden brown.
  17. 17. Remove the muffins from the oven and let them cool for a moment.
  18. 18. Dust the finished muffins with powdered sugar before serving.

Nutrition per serving