Thursday, 12 July 2012

Spelt flour M&M Muffins

Was looking for something a bit different to try out away from normal white self raising flour recipes and so as part of my package from Healthy Supplies this month I chose spelt, rye, chestnut and a light brown self raising as well.

I made a batch of muffins on Tuesday evening, but decided to decorate the kitchen floor and cupboard doors with that instead of cooking it, clumsy twit that I am, so made another batch last night using the spelt flour instead. 


inside texture

mix 375g spelt flour with
2 teaspoon baking powder
1/4 teaspoon salt and
60 g sugar ( or 40g fruit sugar)

In a separate bowl mix 310 ml milk ( I used soya)
with 2 eggs
and 125g flora cuisine
and 1 teaspoon Vanilla Extract

cooked, oven was too hot

Pour wet ingredients into dry, add a few handfuls of M&M's, put into muffin cases and cook for approx 17mins at 170 oC. I cooked mine at 180 and the tops tell me oven was too hot.

Made for a slightly heavier result than normal white flour, but still a very pleasant alternative.

Made 2 cherry ones for Samantha to try as M&M's contain peanuts. Her comments will follow, good or bad.

The highlighted items were supplied by Healthy Supplies but the recipes I create are all my own.


  1. they look really moist & similar to those ones I made with the flaxseed - nice with walnuts in!

  2. cant eat walnuts Helen, make the inside of my mouth itch and swell, but if you make them come back and let me know

  3. I just remembered that i favourited this link but didnt check it out (sorry!)
    I have never used a flour that isnt self raising or plain!! These muffins look tasty though and even if they are a little heavier than normal i ber they still tasted yummy. Plus healthier so all good :) x

    1. heavier is normal to Bob....I always compare to proper cakes, which I really should not as they are two entirely different things, its like comparing chalk to cheese.


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