Makes 6 large Muffins

Ingredients:

160grms Spelt Flour
5grms Baking Powder
65grms Caster Sugar
95grms Butter
175grms Butter milk
25mls Milk
1 Small Egg, lightly beaten
Pinch of Salt
70grms Fresh Raspberries
70grms White Chocolate buttons

Method:

Pre-heat the Oven to 190c / Gas Mark 5. Place 6 paper muffin cups in to a muffin tray.

Sift the spelt flour, baking powder and salt into a mixing bowl. Tip remaining un-sifted part of spelt into bowl, add chocolate chips & raspberries.

In a separate bowl, combine the butter milk, melted butter (tepid), sugar, milk, and beaten egg.

Add wet mix to dry mix and gently mix together, don’t over mix it! Quickly divide the mixture between the muffin cases, and place in the middle of the oven. Bake for 20-24 minutes, remove from oven and rest for 5 minutes before transferring to a cooling rack.