June 23, 2015 | Leave a comment
We do love a good morning muffin, but what we don’t like is over-sugary sticky muffins that does not make you feel as if your day got off to a very good start. No thank you.
So, we came up with the StudMuffin, where we added lovely blueberries and baked it with spelt flour and oats.
We’ve been baking this muffin in the café for years and finally have agreed to share our recipe. You’re welcome.
Makes 6-7 large tulip muffins or more if using normal muffin cases (around double)
- 250g spelt flour
- 100g light brown sugar
- 75g porridge oats
- ½ tsp salt
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 1 tsp vanilla sugar or extract
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- 2 eggs
- 200ml milk
- 75ml sunflower oil
- 2 tbsp apple sauce
- 2 tbsp maple syrup
- 1 ½ ripe banana
- 100g frozen blueberries.
- Ost flakes or
- Jordan’s Nut Crunch (if you want to make them extra indulgent).
- Turn you oven to 180C.
- Line your muffin tray with 6-7 tulip muffin cases or double of normal size muffin cases, if using those.
- Combine all dry ingredients in a bowl.
- Combine all wet ingredients in a different bowl, mix together with wet ingredients using a spoon (you do not have to beat the mixture, just fold well until everything is properly incorporated).
- Mash the banana into smaller pieces using your fingers (rough is good – it is nice to have banana pieces in the muffin). Spoon the mixture into the muffin cases (3/4 full only) and top with blueberries evenly (these will sink when baking). Top with your chosen topping.
- Bake until done – this depends on the size of your muffins, but around 20-25 minutes of the larger ones, a lot less for the smaller muffins. The muffins are done when a skewer comes out clean when poking it.
- Best enjoyed on day of making.