Makes 12
INGREDIENTS
- ⅓ cup cracked freekeh
- ¾ cup water
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup butter, melted and cooled
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 cup milk, room temperature
- 1 ½ cups fresh raspberries
- ⅓ cup chocolate chips
METHOD
- In a medium saucepan, combine the freekeh, water and a pinch of salt. Bring to a boil over high heat and reduce heat to medium low and simmer to cook for about 15 minutes until all the water is absorbed stiring occasionally. Remove from heat and let cool completely.
- Preheat oven to 200°C. Line a muffin tin with liners and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In large bowl, beat the butter and sugar together until well combined. Add the egg and vanilla extract and mix well. Add in half of the dry ingredient and mix until just combined. Add the milk and mix until combined. Then finish with the remaining dry ingredients. Mix until just combined. Using a rubber spatula, stir in the freekeh. Fold in the raspberries and mini chocolate chips.
- Divide the batter into the prepared muffin tin, filling each ¾ of the way. Bake muffins for 22-25 minutes or until golden on top and a toothpick inserted into the centre comes out clean.
- Remove from oven and let cool in pan for 5 minutes. Transfer muffins to a wire cooling rack.
