A scrumptious cross between a pancake and a muffin. Easy to make too
rapeseed oil, for greasing tin
350g Shipton Mill Organic Spelt White Plain Flour
2 tsp baking powder
2 tbsp maple syrup, plus extra to serve
handful of dried or fresh blueberries
1 banana, sliced
Oil a 12-hole muffin tin using a pastry brush.
Heat the oven to 200C/180C fan/gas 6.
Sift the flour, the baking powder and a pinch of salt into a bowl.
Melt the butter and pour into a jug. Add the milk, eggs, and maple syrup, and whisk thoroughly.
Pour fluid mixture over dry ingredients and whisk for a second time until you have a smooth batter.
Divide mixture evenly the holes in the muffin tin.
Top each puffin with a few berries or slices of banana.
Bake for 20-25 mins until golden brown. Test if the puffins are cooked using the skewer test.
Once you’ve confirmed the puffins as being cooked, cool for 5 minutes before removing from the tin with a cutlery knife.
Pile onto a plate and serve while still warm with plenty of extra maple syrup.
Added by: Alex Ross
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers