Ingredients

• Ingredients 150g spelt flour 150g ground almonds 2 tsps ground ginger 1 tsp baking powder 1 tsp bicarbonate of soda 50g sugar or sweetener 50g agave syrup 115g vegetable oil 250ml soya yogurt 150g plums (stoned and chopped into small pieces) A sprinkle of toasted chopped almonds

Preparation

• Preparation In a mixing bowl, add the flour, ground almonds, ginger, baking powder, bicarbonate of soda and xylitol and stir through. Add the agave syrup, vegetable oil and soya yoghurt and mix – but not to thoroughly because you don’t want to overwork the mixture. Stir through the chopped plums. In a muffin tray, place 12 muffin cases and spoon the mixture to evenly fill the cases. Bake in the oven for 20-25 minutes until cooked through. Pop a skewer through one of the muffins and if it comes out clean, they’re cooked. Method Pre-heat the oven to 180C.