They didn't raise as much as I wished but the taste and texture was outstanding. A nutty taste due to hazelnuts combined with a grainy texture due to poppy seeds and a moist one due to the raisins inside. A bitter light flavor was due to the boiled lemon. If you do not like the bitter sensation you may remove the peel of the lemon but I didn't. My kids were not big fans but I enjoyed them. The bitter taste is very very light that even for a person like me who doesn't like coffee is enjoyable. In fact I can say that this strange flavor for a muffin fits well with the rest of ingredients and that's what it makes it special.
Ingredients: (~20 muffins)
- 2 organic lemons
- 200g hazelnuts
- 100g spelt flour
- 1 tablespoon baking powder
- 2 tablespoons poppy seeds
- 5 eggs
- 5 tablespoons maple syrup
- 100g butter (melted)
- 100g raisins
Directions:
- Cut the lemons in slices and boil them for 10 minutes or until they become soft. Remove the slices from the water and with a blender make them pure and set them aside to cool. The remaining water form boiling the lemons you can use it for your tea, but keep in mind that the taste is very strong so use small quantities, like a tablespoon per cup.
- Grind the hazelnuts and make them like a powder.
- In a mixer bowl, beat the eggs.
- Add the melted butter and mix.
- Add the rest of ingredients in the following order: spelt flour, baking powder, hazelnuts, lemons, maple syrup, poppy seeds and, at the end, the raisins.
- Pour the batter into muffin cases using an ice creem scoop. Fill them 3/4 as they won't raise very high.
- Bake them in the preheated oven at 180ºC for 25 minutes.
Recipe inspired from "200 Cupcakes colores a croques" - Joana Farrow, page 62.
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