Ingredients
The following ingredients have 12 Servings
- 2 1/4 cups light spelt flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- pinch of grated nutmeg
- 1 cup blueberries
- 1/4 cup rhubarb
- 1 lemon, the grated zest
- 1/2 cup vegetable oil (I used peanut oil)
- 1 large egg
- 1/3 cup honey
- 1 cup plain yogurt
Instruction
- Preheat the oven to 375° F (190° C) and line a 12-cup muffin pan with muffin liners.
- In a large bowl, combine spelt flour, baking powder, baking soda, salt, cinnamon, and a pinch of grated nutmeg.
- Add the blueberries, chopped rhubarb, lemon zest, and fold gently.
- In a medium bowl, whisk together the oil, egg, honey, yogurt.
- Fold the wet ingredients into the flour mixture just until combined.
- Using a tablespoon, fill the muffin cups.
- Bake in the preheated oven for about 20 minutes or until golden brown and a cake tester inserted in the center comes out clean.
- Let the muffins cool in the pan on a rack for 5 minutes, then remove from the pan and let cool completely on the rack.
