I adapted this recipe from Sophie Dahl's cookbook Miss Dahl's Voluptuous Delights.
I decided to add fresh cranberries because I've been craving them and I added less sugar than was called for.
-2 tsp baking powder
-1 tsp bicarbonate of soda
-1 tsp ground ginger
-1 tsp ground cinnamon
-145g Spelt flour-
145g rolled oats
-225g Pear fruit puree (organic baby food works great!)
-4 egg whites lightly beaten (I used 2 whole eggs lightly whipped)
-125ml natural yoghurt-
1 2 cup of maple syrup
-1 firm pear - peeled, cored and diced (+ an extra pear for decorative slices on top if you like)
Preheat the oven to 350 degrees
Line a 12 muffin tin with paper cases.
Sift baking powder, bicarbonate of soda, ginger, cinnamon and nutmeg into a large mixing bowl. Stir in the flour and oats.
Make a well in the middle and add the wet ingredients and the raisins and diced pear. Fold it together, but don't over mix as a lumpy batter makes a lighter muffin.
Pour the batter into the tray, filling each 2/3 full. Bake for 25-30 minutes.