Going to be brief here because I will probably re-post these next time I make them with more exact measurements and photos. YES, I am definitely going to make these again! We all loved them. The recipe below isn’t 100% accurate re: what I actually did. I whipped these up quickly and some of the measurements were eyeballed.The recipe was roughly based on another that gives you 8 muffins. I actually didn’t notice that til I was scooping them into the tin. If I am going to go to the trouble of baking muffins I want a full dozen!! That said I wonder why someone hasn’t made a muffin tin with a Baker’s dozen? That would be cute! That way the baker gets to eat one right away while giving the illusion that not a muffin was touched before presenting them to your hungry masses. Ooops forgot where I was. So anyway, I roughly adjusted to what I think will work for a larger batch.
Further, upon tasting them I felt like they could have a little bit more of this and that. Butter, vanilla, tea, almond slices! They were subtle and delicious. But I know they can be even better. If you prefer to wait til I make another batch and confirm the exact amounts then do so! I am kind of posting this for myself so I can remember what I want to try for next time. Again what I made was very close to this but I haven’t tested the adjustments yet.
Recipe: (Should make 12 muffins)
- 1/3 cup + 2 tablespoons butter
- 3/4 cup milk or buttermilk or almond milk (can sub 1/4 cup of the milk for cream if you want a richer taste. I used milk and cream)
- 1 1/2 tablespoons strongly steeped black tea COOLED (I will try Strawberry or Cream Earl Grey next time – USE DECAF FOR KIDLETS)
- 1-1/2 medium eggs (1 large or 2 small should be AOK)
- 1 1/2 teaspoons vanilla (I might even increase to a full tablespoon next time)
- 1 1/2 teaspoons pulverized black tea (loose tea put into a blender or grinder to make fine – use same flavour tea as the steeped liquid – USE DECAF FOR KIDLETS)
- 3/4 teaspoon Himalayan salt
- 1 tablespoon baking powder
- 1/4 cup honey
- 1/4 cup strawberry jam (if you want to just use extra honey or sugar that is fine)
- 1/4 coconut palm sugar (or cane or brown sugar – consider this a WET ingredient)
NOTE: You can just use 3/4 cup sugar if you don’t feel like doing all three different sweeteners! But I love the honey and jam in it. Just more flavour!
- 1 1/4 cups white spelt flour
- 1 cup sprouted/whole grain spelt flour
- 1/2 cup almond meal
- 1-1/2 cups sliced and diced fresh strawberries (do not consider a wet ingredient)
- 1/2 cup sliced blanched baking almonds (didn’t have these this time will add next time)
Mix WET ingredients in a bowl. Combine DRY ingredients in another bowl.
Add DRY to WET and mix til just combined. Gently fold in almonds and strawberries!
Bake at 375F/350F for 20-25 minutes. Turn around at about 15 minutes for even cooking. Test with toothpick and/or use finger to press down if bounces back up they are done.