Some cakes shouldn’t pretend to be useful. This isn’t one of them. Bert pressed two to his face and digested them like a fly, innocent to the fact they contain spelt flour, yoghurt, almonds and not a huge amount of sugar.
Makes 6 muffins
90g plain flour
30g spelt (or plain brown) flour
70g sunflower oil
1/4 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
80g golden caster sugar
100g frozen or fresh raspberries
2 tablespoons plain yoghurt
Flaked almonds to scatter on top
Pre hear the oven to 190/ 180 fan.
Beat all the ingredients except the raspberries and almonds together. Fold through the raspberries then spoon the mixture into a case-lined muffin tin. Scatter each muffin with almonds then bake for 20-25 minutes, till firm to the touch.
The oil gives them a more delicate crumb than butter, and they’re not too sweet. I think frozen raspberries are less prone to sinking, but both work.