Try this delicious recipe courtesy of The Mango Kitchen where you will find recipes based on ingredients that are organic and sourced locally. Preparation time 20 minutes/ Makes 12


  • Ingredients:

  • 1 cup white spelt flour

  • 1 1/4 cup wholemeal spelt flour

  • 90 g chopped butter or ghee

  • 3/4 cup raw sugar

  • 1 cup of fresh or frozen blueberries

  • 1 cup of milk

  • 2 eggs

  • 1 tsp white vinegar

  • 1/2 tsp bicarbonate soda


  • 1.

    Preheat the oven to 180 degrees celsius.

  • 2.

    Prepare a muffin pan which can fit 12. Coat the muffin pan with a thin layer of olive oil/butter or ghee.

  • 3.

    In a medium sized bowl, mix the spelt flours with the chopped butter until you form a breadcrumb consistency.

  • 4.

    In a medium sized bowl, lightly beat the eggs and then add the milk.

  • 5.

    Take the 1/2 tsp of bicarbonate soda and pour the 1 tsp of vinegar over it so that it bubbles. Add this to the wet ingredients and stir through.

  • 6.

    Make a well in the centre of the dry ingredients then add and mix the wet mixture along with the blueberries.

  • 7.

    Evenly spread the mixture through the muffin pan and then place in oven for 25 minutes.

  • 8.

    Let the muffins cool on a rack then once they have cooled down a bit they will be ready to eat.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 290kj
  • Fat Total 9g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 45g
  • Sugar 20g
  • Sodium 32mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more delicious and sustainable recipes, head too The Mango Kitchen and The Mango Kitchen Facebook

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