James Moffatt
1. Peach and ginger crumble muffins
Prep + cook time: 40 mins
Makes: 12
Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases. Sift 2 cups spelt flour, 2 teaspoons baking powder, 1½ teaspoons ground ginger and 1 teaspoon ground cinnamon into a large bowl; stir in 2 coarsely chopped small peaches. Whisk 1 teaspoon vanilla extract, 1 cup natural low-fat yoghurt, ½ cup melted cooled virgin coconut oil, ½ cup pure maple syrup and 2 eggs in a jug. Pour over dry ingredients; stir with a fork to just combine. Spoon mixture into cases. Place ⅓ cup coconut sugar, ½ cup spelt flour and 1 teaspoon ground cinnamon in a small bowl; rub in 60g chopped cold unsalted butter until mixture resembles coarse crumbs. Sprinkle crumble on muffins. Bake for 30 minutes or until a skewer inserted into the centres comes out clean. Cool in tray for 5 minutes.
2. Coconut and vanilla muffins
Prep + cook time: 40 mins
Makes: 12
Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases. Sift 2 cups spelt flour and 2 teaspoons baking powder into a large bowl. Whisk 1 cup natural low-fat yoghurt, ½ cup melted cooled virgin coconut oil, ½ cup pure maple syrup and 2 eggs in a jug. Pour over dry ingredients; stir with a fork to just combine. Spoon mixture into cases; top with 1 cup coconut flakes. Bake for 30 minutes or until a skewer inserted into the centres comes out clean. Cool in tray for 5 minutes.
Tip: Vanilla extract contains a tiny amount of refined sugar. If you prefer, either use the scraped seeds of a vanilla bean or vanilla bean powder, available from health food stores.
3. Lemon, thyme and feta muffins
Prep + cook time: 40 mins
Makes: 12
Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases. Sift 2 cups spelt flour and 2 teaspoons baking powder into a large bowl; stir in 2 teaspoons finely grated lemon zest and 1 tablespoon finely chopped fresh thyme. Whisk 1¼ cups natural low-fat yoghurt, ½ cup melted cooled virgin coconut oil, ¼ cup pure maple syrup and 2 eggs in a jug. Pour over dry ingredients; stir with a fork until almost combined. Fold through ½ cup crumbled goat’s feta. Spoon mixture into cases; top with combined ⅔ cup crumbled goat’s feta, ⅓ cup pepitas and 2 tablespoons fresh thyme leaves. Bake for 30 minutes or until a skewer inserted into the centres comes out clean. Cool in tray for 5 minutes.
4. Choc, beetroot and walnut muffins
Prep + cook time: 40 mins
Makes: 12
Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases. Sift 2 cups spelt flour, ⅓ cup cacao powder and 2½ teaspoons baking powder into a large bowl. Coarsely grate 1 medium washed, unpeeled beetroot; place in a large jug. Add 1½ cups natural low-fat yoghurt, ½ cup melted cooled virgin coconut oil, ½ cup pure maple syrup and 2 eggs to the jug; whisk with a fork to combine. Pour over dry ingredients; stir with the fork until almost combined. Fold in 8 pitted and coarsely chopped fresh medjool dates and ½ cup chopped roasted walnuts. Spoon mixture into cases. Bake for 30 minutes or until a skewer inserted into the centres comes out clean. Cool in tray for 5 minutes.
Photochefs: Sarah-Jane Hallett & Sarah Murphy
