1 ½ cups spelt flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup vanilla yogurt
1 cup milk
½ cup sugar
½ cup egg whites
¼ cup molasses
½ cup wheat bran
1 cup oats
3/4 cup frozen raspberries
1/4 cup raspberry jam
Preheat oven to 400 degrees.
Combine flour, baking powder, baking soda and salt in a medium bowl.
In a large bowl, mix together yogurt, milk, sugar, egg whites and molasses. Once that is combined together, add wheat bran and oats. Add flour mixture and stir just until combined. Gently fold in raspberries.
Line a muffin tin with paper liners. Fill each cup about half full with the muffin dough. Add a small scoopful of jam on top of the dough. Add remaining dough on top of the jam, making sure that the jam is covered fully.
Bake for 20-22 minutes.
