2 tbsp chia seeds
250g/9oz/2 spelt flour, sifted
125g/4oz/1 cup plain/all-purpose
1 tsp baking powder, sifted
1 tsp bicarbonate of soda/baking soda, sifted
1 tsp ground cinnamon
Zest and juice of 1 lemon
Pinch of salt
125g/4oz/2/3 cup light soft brown sugar
250ml/9fl oz generous 1 cup almond milk
100ml 3/1/2 fl oz/scant ½ cup sunflower oil
2 tsp vanilla extract
300g/10 ½ oz/2/1/2 cups fresh
Blueberries or blackberries in in season
1.Preheat the oven to 200°C/400°F/Gas 6 and line a 12-hole muffin pan with paper muffin cases/liners.
2.Mix the chia with tablespoons of water and leave to one side for 10 minutes or so, then mix.
3.Put the flours, baking powder, bicarbonate of soda/baking soda, cinnamon, lemon zest and salt in a bowl and mix really well together, then stir in the sugar.
4.In another bowl, mix the milk, lemon juice, oil and vanilla together, then stir in the chia seed mixture. Add this to the flour mixture, then stir in the blueberries or blackberries and beat briefly with a wooden spoon to a rough batter. Divide the mixture up evenly among the muffin cases/liners.
5.Bake for Bout 25 minutes, or until risen and pale golden.
Leave to cool slightly, then dust with icing sugar /confectioners’ sugar (optional)to serve.
These are best eaten on the day of baking and even better eaten whilst still warm.