Makes: 12 muffins
Total Time: 40 min.
Ingredients:
2 cups whole spelt flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 Tablespoon vinegar or lemon juice
1/3 cup maple syrup
2 Tablespoons olive oil
2 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cup raspberries, slightly frozen (to prevent breaking)
3/4 cup pecans, chopped
Directions:
Mix the milk and vinegar or lemon juice and let stand for 10 minutes before using in recipe. Take the raspberries out of the freezer before you start mixing the ingredients. Preheat the oven to 375 degrees Fahrenheit. Put the flour, baking powder, baking soda, and salt into a mixing bowl. Stir well to combine. In another bowl, add the milk and vinegar/lemon juice solution, maple syrup, olive oil, eggs, and vanilla. Whisk to combine. Add the wet ingredients to the dry ingredients and mix just until smooth. Make sure not to over mix. Add the raspberries to the batter and carefully fold them in, trying not to break them. Spoon the mixture into prepared muffin pan, divided evenly. Sprinkle with pecans. Bake for about 25 minutes or until risen and golden. Take the muffin pan out of the oven and let it cool slightly. When cool enough to handle, transfer the muffins to a cooling rack.
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