Wholemeal muffins

Ingredients

• 120 gsoftened butter
• 2 mediumeggs
• 100 ghoney (or rice syrup or agave syrup)
• 240 gwholemeal spelt flour (or Type 1050 spelt flour)
• 2 tspcream of tartar baking powder
• 200 gSchmand (German cultured cream)
• 4 tbsp (approximate)milk

Instructions

1. 1

   Beat the butter

   Heat the oven to 180°C, using conventional top and bottom heat. Beat the softened butter and eggs until pale and fluffy, then mix in the honey or other sweetener.

2. 2

   Mix the batter

   Combine the flour and baking powder. Stir them into the egg mixture with the Schmand and 2 tbsp of the milk to start. Add enough of the remaining milk for the batter to fall heavily from a spoon in a tearing ribbon.

3. 3

   Fill and bake

   Add any extras you like, then divide the batter between muffin cases and decorate if desired. Bake for about 25 minutes.

What are wholemeal muffins?

Muffins are small, individually baked cakes, a familiar everyday bake in many countries. This version uses wholemeal spelt flour and honey for a gently sweet, hearty crumb.

Schmand, a German cultured cream, enriches the batter and helps keep it moist. The method is straightforward: beat the butter and eggs, then stir in the dry ingredients and cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 234 calories, 4g protein, 19g carbs, 14g fat.

The flour and honey provide most of the carbohydrate, while butter and Schmand contribute much of the fat. Eggs, flour and dairy supply some protein; serve a muffin with fruit and yoghurt or another protein-rich food to make a more filling plate.

Choosing the flour and sweetener

Wholemeal spelt: this gives the muffins a fuller flavour and a more substantial texture than white flour. Type 1050 spelt flour is the listed alternative.

Honey: it sweetens the batter and brings a mild floral note. Rice syrup or agave syrup can be used instead, as specified in the recipe.

Getting the batter right

Milk: start with 2 tbsp, then add more gradually. The recipe gives 4 tbsp as a rough amount, but the useful cue is a thick batter that falls from the spoon with some resistance.

Mixing: stir the flour mixture in with the Schmand rather than working the batter for a long time. Stop once everything is combined.

Checking when they are baked

Timing: bake the muffins for about 25 minutes at 180°C with top and bottom heat. Ovens and muffin cases can vary, so begin checking as the end of the baking time approaches.

Doneness: look for muffins that have risen and feel set on top. Let them cool briefly before taking them out of the tin.

Adding extras

Berries: fold them in gently so they stay intact and distribute through the batter. Fresh or frozen berries can add juicy pockets.

Oats or coconut: stir in a modest amount to add texture, or use them as a topping. Keep the batter thick enough to fall heavily from the spoon.

Serving the muffins

Serve them plain for a simple snack, or alongside fruit and yoghurt for breakfast. Their honey and spelt flavour also works well with a little extra butter.

Recipe notes & tips

• Bring the butter to room temperature so it beats smoothly with the eggs.
• Measure the milk roughly and add it in stages rather than pouring it all in at once.
• Fill the muffin cases evenly so they bake at a similar rate.
• Add berries gently to avoid crushing them into the batter.
• Allow the muffins to cool briefly before removing them from the tin.

Variations

• Add berries: fold them gently through the batter for bursts of fruit.
• Use coconut: stir some into the batter or scatter it over the tops before baking.
• Add oats: mix in a little for extra texture or use them as a topping.
• Change the syrup: use rice syrup or agave syrup instead of honey.
• Use Type 1050 flour: swap it for the wholemeal spelt flour as suggested in the recipe.

Common mistakes to avoid

• Adding all the milk at once: start with 2 tbsp and add more only until the batter falls heavily from a spoon.
• Using cold butter: soften it first so it can beat smoothly with the eggs.
• Overmixing the batter: stir just until the flour mixture and Schmand are incorporated.
• Packing in too many extras: add them gently and keep the batter thick enough to hold its shape.
• Removing them too soon: let the muffins cool briefly in the tin before lifting them out.

How to store

Once fully cool, store the muffins in an airtight container at room temperature and eat within 2–3 days. Rewarm briefly in a low oven or microwave until just warm.

Frequently asked questions