Saturday, May 29, 2010

Raspberry, white chocolate spelt and buckwheat muffins

Today I adapted these muffins from a recipe in Good to the grain cookbook I baked them for my little friend Atticus who turned 3. He requested pink or strawberry cupcakes these worked a treat for all the children and adults.

1 cup spelt flour
1/2 cup buckwheat flour
1 block fair trade white chocolate
2 cups raspberries (frozen)
3/4 stick organic butter
1/2 cup panela sugar
1/2 cup buttermilk
2 eggs

Preheat the oven to 170 degrees
Lightly grease the mini muffin tins with butter
Make sure the butter is room temperature and cut into small cubes to put in a bowl with the panela sugar.
Beat with electric beaters or use mix master to blend until pale and creamy. Add the eggs and butter milk and mix until combined. In another bowl sift the flour and add raspberries and cut the white chocolate into small pieces to add too.
Now take the butter mixture and add to the flour mixture and hand stir with wooden spoon until blended
Drop a spoon full of the mixture into each hole in the muffin tin.
Bake for 20 minutes

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