1 1/4 C spelt flour
1/2 C ground walnuts (to a crumb)
2 tsp baking powder
1/2 tsp bi-carb
1/4 C olive oil
1/4 C honey or maple syrup
1/2 C grated pear or apple
1 egg, lightly beaten (see alternative tip below)
1/4 C milk or kefir of your choosing
Look, if for some strange reason hot cross buns are not your thing, perhaps a little spelt and pear muffin in the lunch box is going to make your morning. Pears (or apples) are grated, it all gets mixed up with a fork and they’re done in no time. Nutty autumnal morsels, and they can easily be egg and dairy free.
I’m fairly sure these are the same muffins that I was regularly sent to primary school with, and even though that was quite a long time ago, the old recipe index card is browned but legible and they are still a total winner.
Quick spelt and pear muffins
Preheat oven to 180ºC. Line a muffin tray with cases or coat really well with butter / oil.
Combine the wet and dry ingredients in separate mixing bowls, before incorporating the wet into the dry so the batter comes together without mixing too much. When just combined, spoon the mixture into the muffin trays so they are filled to two thirds. Add a sprinkle of chopped walnuts or press a date into the top of each muffin for an extra sweet bite. Topping with a brown sugar crumble of buttery oats and walnuts would be next level.
Bake for 20 minutes or until they are just coming away from the sides of the tin. Leave to cool on a rack.
This mixture just makes about 8 medium muffins – double the quantities for more as they will freeze well.
Hints and Tips
To make an egg replacement to bind the mixture, combine 1 tablespoon of chia seeds or freshly ground flax seeds with 3 tablespoons of warm water. Leave for 10-15 minutes to form a gel consistency, then use as you would the egg.