Spelt muffins with ginger and molasses
Eat these muffins for breakfast or pack them in a lunchbox
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
190g spelt flour
1 tsp bread soda, sieved
2 tsp ground ginger, sieved
160g granola
90ml molasses
1 tsp vanilla extract
10g crystallised ginger, chopped
10g golden raisins
120g medjool dates, destoned and roughly chopped
370ml buttermilk
120 ml light olive oil
1 egg, lightly beaten
Method
Mix all of the ingredients together in a large bowl until they are completely combined. Cover with a damp tea towel and place the bowl into the fridge and allow to rest for at least three hours.
Heat your oven to 180°C, pop in 12 paper cases into a bun tin.
Divide the mixture between the cases and bake for about 20 minutes or until baked through.
Once they are cool enough to handle, place the buns on a wire rack to cool completely.
