Yes! No butter needed! and they are as tasty as the traditional ones. They are fluffy, lovely toasted and perfection itself with strawberry jam or a bit of Marmite. They also make amazing sandwiches…

Ingredients (makes 8 muffins):

230g white spelt flour

200ml lukewarm water

15g coconut oil.

1 teaspoon instant yeast.

1/2 teaspoon salt

1 teaspoon demerara sugar (or 1/2 teaspoon caster sugar)

1/2 cup Fine semolina

How to:

1.- In a small bowl or cup dissolve the yeast and sugar in 50ml of the lukewarm water. Let it stand until it froths.

2.- Melt your coconut oil and let it cool to room temperature.

3.- In a bowl mix the flour with the salt and make a well in the centre.

4.- Add the yeast, coconut oil and remaining lukewarm water and mix until you form a dough.

5.- Pour it into a floured surface and knead gently for a minute so that all the ingredients are combined. It will be a rather sticky dough, but try to resist the urge to add too much flour or you’ll end up with tough muffins.

6.- Place in the bowl again and let it rest, covered, until doubled in size. Typically this will take 1 hour, but it can be longer or shorter depending on the temperature in your home.

7.- After an hour or so, place the dough in a surface dusted with semolina. Semolina will keep your dough from sticking to your working top therefore making the whole process of shaping and cutting your muffins a lot easier. It will also give them a nice crunchy layer.

Roll the dough out till it is 1.5 cm thick. Remember muffins will rise some more during cooking.

8.- Cut discs of 5-6 cm diameter. Or , if you don’t have a pastry cutter, you can make small balls (the size of a golf ball) and then flatten them, to get the shape of a muffin.

You can also use the rim of a glass to cut the discs, just make sure to dip it into flour before using, that way, it won’t stick to the dough.

9.- Place your muffins carefully in a tray covered in semolina. Let the muffins rise for 20 minutes, covered.

10.- After 20 minutes, place a pan on a medium heat. Paint with a bit of coconut oil or other oil of your choice.

Add as many muffins as your pan will take, allowing for a bit of space between them, as they will puff during cooking.

11.- Cook for 5 minutes on one side, then flip.

12.- Cook for another 5 minutes. Remove from the fire and keep warm by wrapping them in a clean tablecloth, while you cook the remaining muffins.

Then can be eaten warm, straight out of the pan, or you can split them in half and toast them, for extra deliciousness.

Have a great Tuesday!

Soon to come… the first of the Christmas Baking!!

Namaste,

Paula