As we were shopping yesterday I spotted how reasonably priced a large punnet of blueberries was and couldn’t resist. I had some on my yoghurt for my first breakfast (this usually takes place at about 6 it, it was a bit later this morning) and then on some porridge for my second breakfast (usually about 9.30-10ish). I know I am greedy. I felt the need, this afternoon, to make muffins with them. I have made 24 small muffins and I will freeze most of them and pull out a couple each day to put into the girls’ lunchbox. They will either eat them or they won’t. I will find out when it comes to emptying their lunch box. Be assured though that just because my girls may leave them languishing in their lunch box doesn’t mean that they aren’t delicious, because they are.
As I was about to search for recipes I noticed that Choclette has made some very delicious blueberry and lemon cupcakes with an outrageously purple icing, which you must take a look at.
These muffins are ones that even I can eat without feeling guilty, as they are made with spelt flour. This new diet that I have undertaken has really pointed out to me how rubbish I am at excluding foods in my diet. I have been quite strict about not eating bread for the past two weeks, so that I cut down my consumption of wheat. Then this morning we popped into a café and I found myself eating a scone. Honestly, I am rubbish. I found this my being rubbish at food exclusion out when I was pregnant. At the time pregnant women were advised to not eat peanuts. I thought I had done a really good job of this until I thought about all the bowls of Crunchy Nut Corn Flakes and Snickers bars I had eaten. Honestly, I am rubbish!
So here is the recipe for the muffins that the girls will be eating (or not) for their lunches.
150g white spelt flour
70g wholemeal spelt flour
120g soft brown sugar
1 tsp baking powder
½ tsp bicarbonate of soda
220g melted butter
3 eggs, beaten
100ml greek yoghurt
2 tablespoons of demerara sugar and 1 tsp ground cinnamon mixed together
Mix the flours, sugar, baking powder and bicarbonate of soda together in a bowl. until thoroughly mixed.
In another large bowl mix together the eggs, melted butter and yogurt until well mixed. Pour the dry ingredients into the wet ingredients and give a quick mix. Don’t be overzealous in the mixing, just enough to combine the ingredients. This will keep the muffins light. Add the blueberries and stir in gently.
Blob spoonfuls of the mixture into 24 cupcake cases or 12 muffin cases, sprinkle each one with a little of the demerara sugar mixture and bake in a preheated oven at 180°c, gas mark 4 or the middle of the Aga’s baking oven for 15 minutes. Leave in the tin for a minute or two, then cool completely on wire racks.