Muffin with spelt flour and pears
160 g of Molino Rossetto organic spelt flour
100 g of raw cane sugar
125 ml of skimmed milk (or soy milk, for a vegan recipe)
25 ml of extra virgin olive oil
1 pinch of salt
1 teaspoon of baking powder
Some drops of vanilla extract
In a bowl blend with a whisk milk, oil, raw cane sugar and vanilla extract. Add spelt flour sifted with baking powder and blend delicately; in the end add peeled and sliced pears.
Pour in some muffin moulds, bake to 180°C in preheated fan-assisted oven, for 25-30 minutes or so.
Take the muffins out of the oven, let them rest and wait on.