Spelt muffins with ginger and molasses

Recipe by:

Eat these muffins for breakfast or pack them in a lunchbox

Spelt muffins with ginger and molasses

SERVES

12

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

20

MINUTES

CUISINE

COURSE

Baking

Method

  1. 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.

  2. Heat your oven to 180°C, pop in 12 paper cases into a bun tin.

  3. Divide the mixture between the cases and bake for about 20 minutes or until baked through.

  4. Once they are cool enough to handle, place the buns on a wire rack to cool completely.

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

  1. 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.

  2. Heat your oven to 180°C, pop in 12 paper cases into a bun tin.

  3. Divide the mixture between the cases and bake for about 20 minutes or until baked through.

  4. Once they are cool enough to handle, place the buns on a wire rack to cool completely.

Execution Time: 0.314 s