12 2.25cBob's Red Mill Spelt Flour (or any spelt flour, I suppose) 1cpacked brown sugar 1tbspbaking powder 1tspSalt (or less) 1.25cmilk 3Eggs, beaten 1tbspoil 3to 1 cup fresh raspberries, lightly crushed or frozen raspberries, thawed 2.25cBob's Red Mill Spelt Flour (or any spelt flour, I suppose) 1cpacked brown sugar 1tbspbaking powder 1tspSalt (or less) 1.25cmilk 3Eggs, beaten 1tbspoil 3to 1 cup fresh raspberries, lightly crushed or frozen raspberries, thawed Preheat oven to 450 degrees. Put muffin papers in muffin cups (or grease and flour cups). Combine all dry ingredients, including brown sugar. Beat together the milk, eggs, and oil. Mix with dry ingredients just enough to moisten. Add raspberries and stir just enough to evenly distribute in batter. Fill muffin cups almost full and bake for 20 minutes or until light brown in color. Variations: Add 1/2 cup chopped almonds or 1/2 cup chopped dates or raisins (coated with flour to prevent sticking), or 1/4 cup of each to batter before baking. (If you use these "dry" additions instead of fresh raspberries, only cook for 17 min. then check for doneness.) You can also substitute honey for the brown sugar, just add it to the wet ingredients.