A basic muffin recipe with summer fruit like these - total hit!
These muffins are soft, moist and a great choice for breakfast, brunch or obviously, a healthy dessert after lunch.
Blueberries and nectarines are a great combination and what gives an additional rich flavour is the extra virgin coconut oil.
You can use this recipe for other combinations as well with cocoa, chocolate or some other ingredients, just adjust the recipe to your taste and wishes.
QUANTITY
10-12
muffins
COMPLEXITY
Simple
TIME
35
Minutes
Ingredients
- 2 eggs
- 100 ml dark or light agave nectar or rice syrup
- 130 ml ekstra virgin coconut oil
- 225 ml almond milk
- a pinch of Himalayan salt
- 180 g spelt flour
- 150 g wholegrain spelt flour
- 10 g baking powder
- 200 g fresh blueberries
- 1 peeled nectarine, chopped
Demerara sugar for sprinkling on top before baking.
Beat the eggs with the agave/rice syrup.
Pour in the oil and milk and stir well using an egg beater.
Combine the flour, salt and baking powder in a separate bowl.
Add the wet ingredients to the dry and combine them slowly stiring with the egg beater.
Do not mix briskly and strongly or for too long beacuse it might prevent the muffins from being nice, soft and light.
Stir in the fruit gently and use a big spoon to place the mixture into baking tins lined with parchement muffin paper.
Fill the tins a little bit over the middle.
You can use regular muffins tins or self-standing baking carts. If you use the muffin tins, you will get more muffins because they are smaller in size than the other ones.
Before baking, sprinkle the Demerara sugar on top and bake on 180o C approximately 25 minutes.
Take them out and lay on a wire rack for cooling.
They are delicious when served warm, but also cold.
