Made with spelt flour, low-fat and low-sugar muffins. Soft and packed with fruit, healthy and yummy anytime snack!
Ingredients (makes 12 large muffins):
- 2 eggs
- 270g vanilla yoghurt
- 90ml vegetable oil
- 1tsp vanilla paste or extract
- 260g spelt wholemeal flour
- 2tsp baking powder
- 150g caster sugar
- 1 cup chopped rhubarb
- 1 cup mixed berries (I used blueberries and red currants)
Combine the eggs, yoghurt, oil and vanilla in a bowl and mix until just combined.
In a separate bowl combine the flour, baking powder and sugar and add the wet ingredients. Mix until combined, not too long, don't worry about any small lumps.
Add rhubarb and berries and stir.
Divide the mixture into 12 muffin cases and bake at 190C for about 25 minutes, until skewer inserted in the middle of a muffin comes out clean.
Leave to cool.