Blueberry Mixed Spice Spelt Muffins Food

SPELT MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Mix all dry ingredients together in a large bowl.
• Add the eggs, applesauce or yogurt, vanilla, honey, and buttermilk to the mashed banana.
• Add the liquid ingredients to the dry ingredients and gently stir. Do not overmix.
• Combine the fruit and nuts with the batter.
• Fill oiled muffin cups 3/4 full.
• Sprinkle tops of muffins with additional flax seed meal and bake for 15-20 minutes.

MIXED FRUIT MUFFINS

Steps:

• Preheat oven to 190 degress centigrade.
• Thoroughly grease muffin pans.
• Cream the butter or margarine and sugar in a bowl until light and fluffy.
• Beat in the egg and combine well.
• Sift the flour with the cinnamon and mixed spice.
• Add the vinegar to the milk.
• Stir the flour, mixed fruit and milk into the creamed mixture.
• Thoroughly mix ingredients together.
• Fill greased muffin pans three-quarters full and bake in a moderate oven for 20 - 25 minutes or until risen and golden brown in colour.
• serve warm or cold.

MOODY'S BLUEBERRY-RASPBERRY MUFFINS

Steps:

• preheat oven to 375 degrees F.
• grease a standard 12-hole muffin tin.
• Sift 2 1/4 cups flour, baking powder and salt into large bowl. Set aside.
• In bowl of electric mixer, combine 2/3 cup sugar, oil and eggs. Beat on high until creamy and lemony.
• Reduce speed to low. Add milk and vanilla just til blended.
• Add sugar mixture to flour mixture. Use a wooden spoon and stir til just combined (will be lumpy).
• Toss berries with remaining 1 Tbs flour to coat, add to batter and gently fold inches.
• Fill each hole in muffin tin until almost to the top.
• Sprinkle the muffin tops with remaining 2 Tbs. sugar.
• Bake for 20- 25 minutes until light golden brown.
• Let pan cool then gently remove muffins.``.

SPICED BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°.
• Lightly spoon 2 cups of flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture.
• Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat.
• Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture.
• Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 1/2 tablespoons sugar evenly over batter. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.

EASY BLUEBERRY MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
• Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
• Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

BLUEBERRY SPELT MUFFINS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
• Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
• Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

SCOTTISH MIXED SPICE

Steps:

• Mix all ingredients together and store in an air-tight container.