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Ingredients
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- ¼ cup light-tasting oil
- ¾ cup brown sugar
- ⅓ cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 ¾ cups light spelt flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cup frozen raspberries
Instructions
- Preheat oven to 375ºF (190ºC) and prepare a 12-cup muffin tin with paper baking cups.
- Combine oil, brown sugar, applesauce, eggs, vanilla, and buttermilk in a large bowl and mix well.
- In another bowl, mix spelt flour, baking powder, and salt.
- Fold wet mixture into dry ingredients without overmixing.
- Gently fold in frozen raspberries.
- Divide batter among muffin cups, filling them three-quarters full.
- Bake for 20-23 minutes until tops spring back or a toothpick comes out clean.
- Cool on a wire rack before storing.
Notes
Use light spelt flour for a unique nutty flavor.
Ensure buttermilk is at room temperature for easier mixing.
Avoid overmixing to keep muffins light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8
- Sodium: 120
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 40