Preheat oven to 350 degrees. You will need two muffin pans as this recipe yields about 16 small muffins. Muffin liners are optional – if you don’t use them, I would spray pans with vegetable oil to avoid sticking!

Cut the orange into 8 pieces.

Place the orange pieces in the blender along with the juice, egg and oil. Blend until smooth.

In a medium bowl, sift together the spelt flour, sugar, baking powder, baking soda and sea salt.

Add the dry mixture into the orangey wet mixture and blend until combined.

Fold in raspberries with a spatula or large spoon.

Pour mixture into muffin pans right out of the blender, or use an ice cream scoop to dole out even portions of batter into muffin pans.

Bake at 350 degrees for 15-20 minutes, depending on the heat of your oven, turning pans halfway.