- 1 cup orange juice
- 1/2 cup oil (your baking oil of choice)
- 1/2 cup dark brown sugar, packed
- 1/2 teaspoon salt
- 2 cups light spelt flour (or whole wheat pastry flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup Dutch-processed cocoa powder
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 cup rolled oats (can sub quick oats, but not instant)
- 1/2 cup fresh red currants
- 1/2 cup raspberries
- 1/2 cup semi-sweet chocolate chunks or chips
- Preheat your oven to 350ยบF and lightly grease 12 muffin cups.
Method:-
- To assemble these muffins, start by combining the orange juice, oil, brown sugar, and salt together in a large bowl. In a separate bowl, sift together the spelt flour, baking powder and soda, cocoa, and cinnamon. Stir in the oats. Throw all of your berries and chocolate chunks into the dry mixture, and toss gently to coat. Pour the wet ingredients into the bowl of dry, and stir carefully so as not to break up the berries. Once just combined, spoon the batter into your prepared muffin cups, filling them up about 3/4 of the way to the top. It might seem like a lot of batter, but trust me; it will all fit into those 12 cups!
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Let rest in the pans for 12 minutes before turning the muffins out and cooling them completely on a wire rack
