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6 servings
10 min active time
35 min total time
makes 12 muffins
3.5 (2 votes)
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Original
150 g | |
200 g | |
2 tsp | |
100 g | |
250 mL | |
200 g | |
250 g melted | |
2 beaten | |
1 tsp | |
250 g | |
200 g coarsely chopped |
Amount per serving
Daily %
Calories
886
44%
Total Fat
50 g
64%
Cholesterol
162 mg
54%
Sodium
303 mg
13%
Total Carbohydrates
100 g
36%
Fiber
7.2 g
26%
Total Sugar
49 g
Proteins
14 g
28%
Calcium
150 mg
12%
Iron
3.8 mg
21%
Potassium
528 mg
11%
Vitamin D
0.41 mcg
2%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Pre-heat oven to 190C (convection)/ 170C (fan-forced). Line a 12-hole muffin tray with baking paper cups.
- 2Place spelt flour, plain flour, baking powder and sugar in a large mixing bowl. Toss to combine.
- 3In a smaller bowl, place yoghurt and water. Mix lightly using a fork until smooth. Add butter and eggs. Stir once or twice to just combine.
- 4Pour the wet mixture over the dry mixture in the larger bowl. Using a wooden spoon, mix gently with a light hand until the batter is just combined.
- 5Gently fold through the raspberries and chocolate till all the dry flour bits are wet and the batter is still lumpy.
- 6Scoop batter into the muffin cups until each is two thirds full. Sprinkle with raw sugar. Bake in the pre-heated oven for approximately 25 minutes until cooked through and golden on top.
- 7Remove from the oven. Dust with icing sugar once cooled. Either enjoy warm or cool completely and freeze in individual ziplock bags for breakfast on the run. Will keep in the fridge for up to five days and in the freezer for up to a month.
Published by Callan Curtis