Cherry Spelt Muffins
 
Prep time
Cook time
Total time
 
Serves: 24
INGREDIENTS:
  • 2 cups packed cherries, halved (I used previously frozen and thawed ones)
  • Dry Ingredients
  • 3 cups spelt flakes
  • 1 cup almond flour
  • 1½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • Wet Ingredients
  • 1 cup unsweetened vanilla cashew milk (or any preferred nut milk)
  • ½ cup crème fraîche (or plain Greek yogurt)
  • ½ cup liquid honey
  • 3 eggs
  • 1 teaspoon vanilla extract
DIRECTIONS:
  1. Preheat oven to 350.
  2. Place all the wet ingredients in a large bowl.
  3. Pulse the dry ingredients in a blender or food processor until the spelt flakes are ground down to flour.
  4. Add the wet ingredients to the blender, using a spatula to get them completely out of the bowl, and blend until smooth.
  5. Rinse out the bowl then pour the batter back into the bowl. Fold in the cherries until evenly combined and spoon the mixture into lined muffin tins until they are around ¾ full.
  6. Bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean. Remove the muffins from the tins as soon as they are cooled enough to handle and leave to cool on wire racks (leaving them to cool in the pans for too long can make the bottoms soggy). Store extras in an airtight container and consume within 4-5 days or store in the freezer for up to a couple months.
Recipe by Love from the Land at https://www.lovefromtheland.com/cherry-spelt-muffins/