Not so long ago, I discovered a wonderful spelt and yoghurt fruit cake at Tesco. I’ve had a packet of wholegrain spelt flour languishing at the back of the kitchen cupboard hoping to be put to good use for quite a while now. So when I was completely taken by that cake and then came across a Nigel Slater recipe for a blueberry spelt muffin, I couldn’t help but try and experiment with it myself.
The result of that experiment were spelt muffins laced with raisins and glaced cherries. I went by the general rule that when using wholegrain flours it’s a good idea to add an equal amount of plain flour that contributes the all important gluten essential in baked goods.