Apricot & Cardamom Spelt Muffins Recipe

Ingredients

  • 120g Matthews Light Spelt Flour
  • 120g Matthews Dark Spelt Flour
  • 200g dried apricots
  • 3 cardamom pods, cracked open
  • 150g soft brown sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 125ml milk
  • 75g soured cream
  • 2 tsp vanilla bean paste
  • 100ml light and mild olive oil
  • 1 egg
  • 200g mascarpone
  • 3 tbsp (60g) clear honey

Buy the flour:

 White Spelt Flour
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White Spelt Flour
£3.70 - £18.50
Wholegrain Dark Spelt Flour

These delicious Apricot and Cardamom muffins are made with both of our Regenerative Spelt Flours. This regen spelt recipe has been shared with us by Julia Thomas (@bakingbreakfast), so a huge thank you to Julia!

Apricot & Cardamom Spelt Muffins Method

Step 1: Add the apricots to a small saucepan, along with the cardamom pods and 300ml water. Bring to the boil and simmer gently until the apricots have soaked up about three quarters of the water. This will take around 15 minutes. Take the pan off the heat and set aside to cool. Once cooled, remove the empty cardamom pods, leaving the seeds in the pan with the apricots.

Step 2: Preheat your oven to 200°C (180°C if you’re using a fan oven) and line a muffin tin with papers. Set aside.

Step 3: In a large bowl, sift together the flours, salt, baking powder and bicarbonate of soda. Add the sugar and mix well.

Step 4: Add half of the soaked apricots to a blender along with the milk, soured cream, vanilla bean paste, oil and egg. Blitz for around 30 seconds until smooth.

Step 5: Pour the wet ingredients into the bowl with the flour mixture and stir gently until just combined.

Step 6: Spoon the batter into the prepared cases, dividing it evenly between them.

Step 7: Bake for 5 mins. After 5 minutes, turn the oven down by 20°C, then bake for a further 15- 20 mins, until golden and firm to the touch.

Step 8: Remove from the oven and leave to cool in the tin for a few minutes, before transferring to a rack to cool.

Step 9: Add the remaining soaked apricots to a blender, along with the mascarpone and honey. Blitz until smooth.

Step 10: Use a small knife to core the muffins. Fill each muffin with the blended apricot and mascarpone until it spills out onto the top. Finish with small pieces of dried apricots. 

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