¾ cup butter (room temperature)
1½ cups coconut sugar
3 large free range eggs
1 cup full-fat sour cream
3 cups light spelt flour
1 tsp. baking powder
1 tsp. baking soda
½ cup chopped walnuts (optional)
1 Tbsp ground cinnamon
¼ cup coconut sugar
Preheat oven to 350°F. Grease 18 muffin cups (or use cupcake liners). Beat butter and 1½ cups coconut sugar until it is light and fluffy. Add eggs one at a time, beating well after each addition. Sift together spelt flour, baking powder and baking soda. Add this mixture to the butter mixture in batches, alternating with the sour cream. Mix until just incorporated. Fold in walnuts, if using. In a separate small bowl, combine cinnamon and ¼ cup coconut sugar. Mix well.
Fill each muffin cup halfway with the batter. Sprinkle cinnamon mixture on top of cake batter in half-filled muffin tins. Drop 1 Tbsp batter on top of cinnamon mixture, covering as best you can. Take a butter knife and gently swirl the batter in each muffin cup (don’t overdo it). If desired, top with more chopped walnuts or more cinnamon/coconut sugar mixture. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool and enjoy!
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