1 cup spelt flour
1/2 cup white flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 cup chopped fresh rhubarb tossed in 1 Tbsp honey
1 cup strawberries, hulled and halved
1 egg
1/3 cup sugar
1/3 cup oil
1/3 cup milk/rice milk/yogurt
Whisk together dry ingredients. Toss the fruit through dry ingredients. Whisk together egg, sugar, oil, milk. Combine the dry ingredients with the wet quickly without over mixing. Spoon into 12 muffin molds. Bake at 180 degrees for 15 mins. Dust with icing sugar and serve.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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