G'day all! I've fine-tuned a simple muffin recipe in recent days, and it comes out tops. I use Spelt flour, which is low-gluten, and very tasty!

Strawberries are coming on stream at present, and are cheap and plentiful - and this recipe is a good way to use up any strawberries that are hanging around!

STRAWBERRY MUFFINS with Spelt flour -

You'll need -

200g of strawberries, washed, and chopped into 8-10mm chunks (firm strawberries work best)

300g Spelt flour

150g raw sugar

1 level Tsp bicarb soda

80g butter

2 eggs

1 Tsp vanilla essence

300g sour cream

Pinch salt

METHOD -

Place the flour, salt, and bicarb of soda in a big, deep mixing bowl. Stir until thoroughly combined.

Place the butter in another, medium sized mixing bowl and warm the butter until it turns liquid (I microwave on low setting for about 15 secs). Add the sugar, eggs, vanilla essence, and sour cream to the liquid butter, and then mix with a beater until smooth.

Make a big hole in the flour mix. Pour the sugar/egg/vanilla/sour cream mixture into the flour mix. Slowly mix into the flour until all the flour is combined.  Mix steadily until there's no lumps. Mix in the chopped strawberries. Do not overmix or beat excessively.

Using a 12 hole (or 12 cup) muffin tray, place 12 paper cups in the holes. Fill each cup to approximately 3/4 - 7/8ths full, making sure the strawberry chunks are evenly dispersed.

Place in oven and cook for 35-40 mins. Fan-forced oven works best. Turn the muffin tray around after 20 mins. Muffins are done when the tops turn deep brown. Remove, and they're ready to eat!

You'll gain plenty of friends when you offer these up for morning or afternoon tea! They're low gluten, and the spelt flour adds a delicious, slightly nutty taste!