Name: Blueberry & Almond Muffins
Prep time: 10 min
Cook time: 20 min
Yield: Serves 12
Ingredients: 1 cup McKenzie's Wholemeal Spelt Flour; 1/2 cup plain flour; 1 tsp McKenzie's Baking Powder; 1 tsp McKenzie's Ground Cinnamon; 1 cup whole oats; 1/4 cup brown sugar; 1/4 cup honey; 2 eggs; 1 cup natural yoghurt; 125g butter, melted; 1 cup blueberries (or other chopped fruit); 1/2 cup almonds, roughly chopped; Optional, for topping McKenzie's Slivered Almonds

1 cup McKenzie's Wholemeal Spelt Flour 1/2 cup plain flour 1 tsp McKenzie's Baking Powder 1 tsp McKenzie's Ground Cinnamon 1 cup whole oats 1/4 cup brown sugar 1/4 cup honey 2 eggs 1 cup natural yoghurt 125g butter, melted 1 cup blueberries (or other chopped fruit) 1/2 cup almonds, roughly chopped Optional, for topping McKenzie's Slivered Almonds

Step 1

Preheat oven to 180°C and line a 12 hole muffin pan with paper cases or a 24 hole muffin pan with paper. Into a large bowl, sift together flours, baking powder and cinnamon. Add oats.

Step 2

In a separate bowl whisk together the sugar, honey, eggs, yoghurt and melted butter. Combine the dry and wet mixtures together until just combined. Do not over mix.

Step 3

Fold through the blueberries and almonds. Spoon into muffin pan and top with slivered almonds. Bake for 20 minutes or until golden. Leave to cool on a wire rack.

Leftover muffins can be frozen individually. They make a great addition to kids’ lunch boxes.

Blueberries can be changed to raspberries, strawberries or a berry combo. Use either fresh or frozen berries.

Blueberry & Almond Muffins