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    Strawberry spelt muffins

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    Strawberry spelt muffins

    Grown, harvested and milled at an organic farm in Somerset, Sharpham Park Organic Spelt Refined Flour is perfect for whipping up light, fluffy cakes, pastries and bread. An ancient cousin of wheat, spelt has a mild, nutty flavour. Rustle up these gorgeous bakes with organic white stoneground spelt flour.

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Makes: 12


    • 300g Spelt flour
    • 2 tsp Baking powder
    • 100g Caster sugar
    • 100g Butter, melted
    • 2 Medium eggs, beaten
    • 1 tsp Vanilla extract
    • 1 Lime, zest and juice
    • 375g Natural yogurt
    • 200g Strawberries, chopped


    1. Line a muffin tray with 12 paper cases or parchment paper. Preheat oven to 200°C, gas mark 6.
    2. Sieve the spelt flour into a large mixing bowl with the baking powder, then add the caster sugar. Mix together the melted butter, eggs, vanilla extract, zest and juice of a lime and natural yogurt.
    3. Fold into the flour with 200g chopped strawberries, then spoon into the muffin cases. Bake for 25-30 minutes until golden and risen.

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