Matt Tebbutt's bran and raspberry muffins
200 g Sharpham Park Spelt Bran Flakes
100g Organic Flour
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
30 ml of apple juice
60g or so of runny honey
A drop or two of vanilla extract
1 tblsp of vegetable oil
100ml of yoghurt
1 egg
150g of fresh raspberries
3 tbsp cream cheese
(Icing sugar – if needed)

1) Simply put the flour, baking soda, baking powder & salt in a mixing bowl, make a well in the middle & add the honey, vanilla, veg oil, egg & yoghurt mix to a loose batter & fold in the raspberries & scrunched up bran flakes

2) Spoon into a muffin tray, and bake at 180C for 12-15 minutes.

3) Once cooled, frost with cream cheese mixed with a little icing sugar taste.
This recipe was donated by Matt Tebbutt to Sharpham Park's Great British Spelt Recipe Campaign in partnership with Bowel Cancer UK. More spelt recipes from Sharpham Park are available at