These muffins are best eaten on the same day they are made, especially when they are warm from the oven. Leftovers freeze well and can be defrosted for an after school snack.
Butter or cooking spray for greasing
125g white spelt flour
60g wholewheat spelt flour
60g rolled oats
40g brown sugar
3 teaspoons baking powder
2 tablespoons ground flaxseed
1 eating apple, chopped (skin left on)
200g fresh berries, blueberries, blackberries and raspberries all work well
2 medium free-range eggs
175ml full-fat or semi-skim milk
40g butter, melted
1 teaspoon vanilla extract
Preheat the oven to 190C/gas mark 5. Grease a 12-hole muffin tin.
Mix the dry ingredients together in a bowl, then stir in the fruit.
Beat the eggs in a separate bowl and then stir in the milk, melted butter and vanilla extract.
Pour the wet ingredients into the dry ingredients and fold together, being careful not to over-mix. Using an ice cream scoop, evenly distribute the mixture into the greased tin. Bake for 20 minutes or until cooked in the middle and a skewer inserted into the centre of a muffin comes out clean.
Remove from the oven and allow to cool for 10 minutes then transfer to a wire rack.
Tip. To freeze, transfer the cooled muffins to an airtight container and freeze for up to 1 month