If you are not going to long ferment the batter, preheat the oven to 180°C.

If milling your own flour, measure your wheat (or einkorn) berries and mill them directly into the bowl you will be using to mix your muffin batter. If you are not milling your flour, measure the flour directly into the bowl.

Add the other dry ingredients to the flour (baking powder, salt, spices) and stir them together.

Next add all the other ingredients, except the strawberries, and mix well to combine. The batter will be quite loose, this is normal.

Add the chopped strawberries and mix them through the batter.

Alternatively, you can add all of your ingredients to a food processor or stand mixer and mix until combined. This will give you a smoother texture and the strawberries will be puréed into the batter.

If you would like to long ferment your batter, cover the bowl and put it in the fridge for at least 1 hour or up to 24 hours. If you are not fermenting your batter, bake immediately as described below.

Before baking, make sure your oven is preheated to 180°C.

Place muffin liners in a muffin tin and spoon the batter into each muffin case. I like to use a large cookie scoop to do this.

Bake in the oven for 20-25 mins. Check your muffins after 20 mins. Muffins that have been long fermented in the fridge may require a slightly longer cooking time. I like to check that my muffins are cooked by inserting a skewer into a muffin. If it comes out clean, the muffins are done.

Allow to cool on a wire rack. Enjoy warm or cold with a steaming cup of tea or coffee!