Poppy Kefir Spelt Muffins with Erythritol and Coconut Sugar

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The flavours of almond milk, coconut, raisin and poppy seed pair nicely in these jumbo spelt muffins, that are sweetened with erythritol and coconut sugar. Feel free to substitute spelt flour with the regular wheat flour.

Erythritol is a sugar substitute that looks and tastes like sugar, yet has almost no calories. It is available in both granulated and powdered forms. It is approximately 70% as sweet as sucrose and is safe for people with diabetes.

Poppy Coconut Filling	Batter
350 ml Almond milk 30 g Coconut sugar 70 g Erythritol 2 tsp Grated lemon zest 1/2 tsp Cinnamon powder 30 g Coconut oil 200 g Poppy seeds, ground 50 g Desiccated coconut flakes 150 g Raisins	200 g Spelt pastry flour 80 g Wholegrain spelt flour 1 1/2 tsp Baking soda 50 g Coconut sugar 50 g Erythritol 1/3 tsp Salt 50 g Olive oil 2 Small eggs 220 ml Kefir

Place almond milk, coconut sugar, erythritol, lemon zest, cinnamon, coconut oil, ground poppy seeds, coconut flakes in a saucepan. Bring it to a simmer. Cover and set aside for 30 minutes. Stir in raisins. Preheat the oven to 190C/375F.
Whisk together flours, baking soda, coconut sugar, erythritol and salt in a mixing bowl. In another bowl, whisk together olive oil, eggs and kefir until well combined.
Make a well in the flour mixture and pour in the egg mixture. Mix until just incorporated. Divide half of the batter into 6 jumbo muffin cups or 10 regular ones. Fill each muffin with 1 tablespoon of poppy mixture. Save the rest of the filling for other recipes. Now cover them with the rest of batter.
Bake the muffins in the middle of the hot oven for 30 minutes if using the jumbo muffin pan, and 20 minutes for a regular one, until nicely golden brown.

Poppy Kefir Spelt Muffins with Erythritol and Coconut Sugar

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