Spelt Pecan and Maple Cupcake Muffins

Name: Spelt Pecan and Maple Cupcake Muffins
Ingredients: 150 g Doves Farm Organic White Spelt Flour; 3 tsp FREEE Baking Powder; 75 g pecan halves; 1 egg; 100 ml maple syrup; 50 ml oil; 4 tbsp water

Makes 6 muffins

This is one of our favourite dairy free and sugar free cupcake muffin recipes. Walnuts could be used in place of pecans and agave syrup in place of the maple.

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Free from Soya, Dairy

Vegetarian, Without crystal sugar

Ingredients

150g Doves Farm Organic White Spelt Flour
3 tsp FREEE Baking Powder
75g pecan halves
1 egg
100ml maple syrup
50ml oil
4 tbsp water

Pre-heat the oven.
Stand 6 cupcake cases in the holes of a muffin or tart tray.
Measure the flour and baking powder into a bowl and stir to combine.
Weigh out the pecans, remove 6 halves for later and roughly crush the rest.
Break the egg into a jug, add the syrup, oil and water and beat together well.
Add the flour blend and mix well.
Stir in the crushed pecans.
Divide the mixture between the prepared cake cases.
Place a pecan half on top of each cupcake muffin.
Bake for 20 -25 minutes.

Equipment

muffin or tart tray, cupcake cases, jug, kitchen blender and mixing bowl

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

20-25 minutes

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Gluten Free Baking Powder 130g

£1.45

Organic White Spelt Flour 1kg

£3.50

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Ingredients

150g Doves Farm Organic White Spelt Flour
3 tsp FREEE Baking Powder
75g pecan halves
1 egg
100ml maple syrup
50ml oil
4 tbsp water

Spelt Pecan and Maple Cupcake Muffins

Makes 6 muffins

Ingredients

Write a review

Gluten Free Baking Powder 130g

Organic White Spelt Flour 1kg

Find a recipe

Ingredients

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