Here's a pleasingly simple muffin recipe that is quite forgiving. I find the muffins are exceptionally delicious with boysenberries or raspberries, their tart vibrant juice seeping in to the soft, sweet crumb. All you need is a handful of simple ingredients, and a little inspiration of what you might like to add.
Combine the following in a large mixing bowl, 2 large eggs, 1/2 cup rice malt syrup or runny honey, 2 tsp vanilla extract, 1/2 cup natural yoghurt or coconut cream, 1/4 cup melted butter or coconut oil. Mix using a wooden spoon, then gently sift in 2 cups spelt flour, 2 tsp ground cinnamon, 1 tsp baking soda and a pinch of sea salt, then mix thoroughly. Drop the mixture in to 9 greased muffin tins. Pop 2-3 berries or fruit of your choice* in to each, then sprinkle with oats, crushed nuts or seeds is another idea. Bake at 180 C for 15 minutes or so, until a skewer inserted in to the middle comes out clean.
* These can be made with a handful of grated apple, carrot or zucchini. Perhaps some coarsely chopped nuts for texture, grated pumpkin and a teaspoon or two of ground spices is another lovely thought.