1/3 cup evaporated cane sugar
2 cups spelt flour *2 tsp baking powder
1/4 tsp salt
50gr (about 1/4 cup) blue cheese, crumbled (i.e.: Rockfort, Danish blue cheese, Blue Claire by Little Qualicum Cheeseworks)
1/4 cup grape seed (or other vegetable) oil
1 cup buttermilk
2 eggs
72 Coronation grapes or so, removed from the stems (about 1/2 cup). 

- Preheat the oven to 400F.
- Sift together dry ingredients.
- Add crumbled cheese and stir together. 
- Beat the eggs lightly. 
- Measure oil and buttermilk and add to the eggs.
- Add wet ingredients to dry ingredients, and stir just until well blended (over stirring will dense the consistency and add too many air pockets!)
- Butter a 12-hole muffin pan, and spoon the batter into the pan, dividing the batter evenly.
- Press about 6 grapes onto the top of each dollop of batter.
- Bake for 20 minutes. Serve warm with butter or slices of cheddar cheese or wine-marbled cheese (i.e.: Tipsy Jill by Little Qualicum Cheeseworks).

Note: You may also mix the grape into the batter; however, this might result in some fruit sticking to the bottom of the pan. And the muffins won't look quite as pretty!

* Whole wheat or white flour will do too. I personally like spelt for many sweet breads, cakes and muffins as it gives off a nutty and melt-in-your-mouth moist texture to these baked goods. Besides, it's a healthy alternative to wheat for those who tend to be a bit sensitive to it (and I'm meeting more and more people who do, as a result of wheat in North America being genetically engineered or else with an unusually high level of gluten).