In a foolish effort regain just a teeny bit of normality into my life, I decided to bring my crew of 3 little people into the Avoca cafe. For those who don't know, Avoca is a fashion store, gourmet food shop and cafe. All the food is baked in store and it's always absolutely delicious. All was going suspiciously well until I had to stop one of the 3 little people from trying to lick a piece of quiche through the glass counter as another was picking his nose (please tell me this happens to other people). I left the cafe with yet another slight Stress Sweat on my brow from trying to keep everyone in check. On the way out I caught sight of what looked like the most amazing Lemon and Berry Spelt Muffins. I came home and decided to try to make my own version of these muffins. Maybe eating in is destined to be the new eating out, at least until certain little people reach 18 - you know who you are!
I took a basic muffin recipe and pimped it slightly. Very, very happy with the results and although I could never say that they're a health food, you could do a lot worse than eat a few of these little beauties.
125g / 4.5oz butter, melted and cooled
2 large eggs, lightly whisked
zest of 1 lemon
225g / 8oz wholegrain spelt flour
2 tsp baking powder
100g / 3.5oz granulated sugar
75g / 2.5oz dark brown sugar
200g / 7oz fresh or frozen berries (I used a combination of cranberries and blueberries)
Preheat the oven to 180C. Line a 12 hole muffin tray with paper cases.
In a large bowl, mix the melted butter, milk and eggs together. Add the lemon zest, flour, baking powder and sugars until just combined. Be careful not to overmix.
Fold in the berries into the mixture and pour into the prepared muffin cases. Bake for 25-30 minutes or until a skewer inserted into the middle of one of the muffins comes out clean.
|Probably not a good idea to place a wedge of lemon on top before baking - it sunk!|