Muffins with dried fruit, honey and spelt flour

• 100 g Spelt flour;
• 60 g Mixed dried fruit (walnuts, almonds, pistachios);
• 20 g Honey;
• 20 g Brown sugar;
• 5 g Baking powder;
• 30 ml Sunflower seed oil;
• 60 g Vegetable cream;
• 70 ml Rice milk;
• 10 g Sultanas;
• 1 pinch of fine salt.

• Muffin pan;
• Paper cups;
• Ice cream scoop;
• Bowls.

Preheat the fan oven to 180°C and place the paper liners in the muffin tin.

Finely chop the dried fruit and soak the raisins in warm water.

Pour the brown sugar, honey, vegetable cream and sunflower seed oil into a bowl and mix.

Add the spelt flour, dried fruit, and yeast and mix. Add the squeezed raisins and finally the rice milk and mix until the mixture is smooth.

Pour the mixture into the muffin cups and fill them 2/3 full, bake for 18 minutes.

Remove them from the oven, let them cool and serve.

ADVICE

Muffins can be stored for 2-3 days in a tin box;

If you love spelt desserts, also try the spelt and cocoa tart;

If you are looking for a vegan dessert, also try the vegan blueberry muffins, or the vegan orange and chocolate muffins.

If you liked the recipe and want to learn more or have any questions, I'll be happy to hear from you here:

FACEBOOK page INSTAGRAM blog PASTICCI FATATI .