Morning Muffins to Go

Ingredients:

• 2 2/3 cups light spelt flour
• 1 teaspoon cinnamon
• 1 teaspoon bertram
• 1/4 teaspoon salt
• 1 teaspoon lemon or orange zest
• 1 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract (optional)
• 2/3 cup unrefined cane sugar
• 1 cup milk (preferably goat milk) or water
• 60g melted butter
• 1/4 cup high-quality sunflower oil
• 2 eggs

Instructions:

1. In a large bowl, combine all dry ingredients: spelt flour, cinnamon, bertram, salt, zest, baking powder, and sugar.
2. In a separate container, mix all liquid ingredients: milk (or water), eggs, melted butter, sunflower oil, and vanilla extract (if using).
3. Pour the liquid mixture into the dry ingredients and stir until just combined. Avoid overmixing.
4. Line a muffin tin with paper muffin cups and evenly distribute the batter.
5. Bake in a preheated oven at 375°F (185°C) for approximately 30 minutes (baking time may vary depending on muffin size).
6. To check for doneness, insert a toothpick into a muffin—if it comes out dry and the muffins are golden brown, they’re ready.
7. Let them cool slightly before enjoying.

For video instructions go to YouTube @HildegardsWay

Enjoy these delicious muffins fresh out of the oven or packed for a perfect on-the-go treat!