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5
from 1 vote
Raspberry Buttermilk Muffins
These easy buttermilk muffins are lightly sweetened, have a rich nutty flavour from spelt flour, and are loaded with raspberries!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Author:
Sophie Mackenzie
Yield:
12
Equipment
▢
Measuring cups and spoons or a digital kitchen scale
▢
Muffin tin
▢
Muffin liners
▢
2 Mixing bowl
▢
Wire rack
▢
Wooden spoon
Ingredients
▢
¼
cup
light-tasting oil
▢
¾
cup
brown sugar
▢
⅓
cup
unsweetened applesauce
▢
2
large
eggs
▢
1
teaspoon
vanilla extract
▢
½
cup
buttermilk
▢
2 ¾
cups
light spelt flour
▢
2
teaspoons
baking powder
▢
½
teaspoon
salt
▢
1 ½
cup
frozen raspberries
US Customary
-
Metric
Instructions
Preheat the oven to 375ºF (190ºC) and line a 12-cup muffin tin with paper baking cups.
Combine the oil, brown sugar, applesauce, eggs, vanilla, and buttermilk in a bowl and set aside.
In another bowl, mix the flour, baking powder, and salt.
Stir the wet ingredients into the dry until just combined. Add the raspberries and fold gently until just combined.
Divide the muffin batter equally between the prepared muffin cups.
Bake the buttermilk muffins for 20-23 minutes or until the tops spring back when lightly touched.
Remove from the oven and cool on a wire rack.
Muffins will keep at room temperature, stored in an airtight container, for up to three days.
Nutrition
Serving:
1
muffin
|
Calories:
144
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.02
g
|
Cholesterol:
28
mg
|
Sodium:
194
mg
|
Potassium:
58
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
61
IU
|
Vitamin C:
1
mg
|
Calcium:
69
mg
|
Iron:
1
mg