- 150g wholemeal spelt flour
- 200g plain flour
- raw sugar for sprinkling and icing sugar to dust
- 2 teaspoons baking powder
- 200g rapadura sugar
- 100g Greek yoghurt
- 250ml water
- 250g salted butter, melted and cooled
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 225g frozen raspberries
- 200g dark chocolate, roughly chopped
- Pre-heat oven to 190C (convection)/ 170C (fan-forced). Line a 12-hole muffin tray with baking paper cups.
- Place spelt flour, plain flour, baking powder and sugar in a large mixing bowl. Toss to combine.
- In a smaller bowl, place yoghurt and water. Mix lightly using a fork until smooth. Add butter and eggs. Stir once or twice to just combine.
- Pour the wet mixture over the dry mixture in the larger bowl. Using a wooden spoon, mix gently with a light hand until the batter is just combined.
- Gently fold through the raspberries and chocolate till all the dry flour bits are wet and the batter is still lumpy.
- Scoop batter into the muffin cups until each is two thirds full. Sprinkle with raw sugar. Bake in the pre-heated oven for approximately 25 minutes until cooked through and golden on top.
- Remove from the oven. Dust with icing sugar once cooled. Either enjoy warm or cool completely and freeze in individual ziplock bags for breakfast on the run. Will keep in the fridge for up to five days and in the freezer for up to a month.
Rapadura sugar can be substituted with coconut sugar or brown sugar.