Blackberry muffins

Ingredients for 1 servings:

• 250 g spelt flour (type 630 or 1050)
• 250 g margarine (vegetable margarine, e.g. soyola)
• 250 g sugar
• 5 small eggs (duck eggs or 4 medium eggs)
• 2 tsp baking powder
• 5 tbsp milk, lactose-free (e.g. MinusL) or
• Water
• 150 g blackberries
• Powdered sugar for dusting
• 12 paper baking cups

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

lactose-, gluten- and egg white-free, makes 12 pieces

Whisk the duck eggs with the margarine and milk until creamy. Mix the spelt flour (sifted with the baking powder) and the sugar together. Gradually but quickly mix the dry ingredients into the wet ingredients. Add the blackberries last and mix thoroughly until the batter turns purple. Spoon the batter into a muffin tin lined with paper baking cups (about 2 tablespoons per cup). Bake in a preheated oven at 170°C (convection oven) for about 25-30 minutes (test with a toothpick). Dust with powdered sugar before it cools to help it stick to the muffins. Tips: Duck eggs can be obtained from small farmers or good health food stores (to order). Spelt flour type 1050 can also be used, but you’ll need to add a little more liquid. This will give the baked goods a more intense (nutty) flavor.