Raspberry Muffins From Wholemeal Spelt Flour

For the raspberry muffins made with wholemeal spelt flour, first separate the eggs.

Beat egg whites with a pinch of salt until stiff. Beat the egg yolks with the powdered sugar, vanilla sugar and lemon zest until foamy. Stir the raspberry jam and yogurt into the egg yolk mixture.

Then mix in the wholemeal spelt flour mixed with baking soda and the washed and drained raspberries. Lastly, fold in the beaten egg whites.

Pour into greased and floured muffin tins. Bake the raspberry muffins made with wholemeal spelt flour at 170 °C for 15-20 minutes.

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