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We all love these…!

Image

Ingredients:

  • 3 cups Spelt Flour (I use White Spelt)
  • 2 tablespoons Baking Powder
  • 1/2 teaspoon Salt
  • 2 Eggs
  • 1 teaspoon Vanilla Essence
  • 1 1/4 cups dairy-free Milk (I use Rice)
  • 1/2 cup Oil
  • 1/2 cup Honey (prob ok to sub with Maple or Agave)
  • 1/2 cup Apricot Preserves
  • 1 1/2 cups Frozen Raspberries (according to the CRC, frozen raspberries can be used without certification)

Mix dry ingredients together. Add remaining ingredients in above order, mixing each ingredient in one at a time. Scoop into baking cups. Baking on 425 F for approx 18 mins. Makes about 17 muffins.