Pineapple Cranberry Muffins

Name: Pineapple Cranberry Muffins
Ingredients: 2 1/4 cups light spelt flour, or 1 cup einkorn flour and 2/3 cups light spelt flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 cup chopped frozen cranberries; 3/4 cup chopped fresh or canned pineapple; 1/2 teaspoon lemon zest; 1/2 cup chopped toasted walnuts; 1/2 cup canola oil; 1 large egg; 1/3 cup honey; 1 cup plain whole-milk yogurt (my favorite is goats milk, but all kinds work well)

13 ingredients

11 steps

Ingredients

2 1/4 cups light spelt flour, or 1 cup einkorn flour and 2/3 cups light spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup chopped frozen cranberries
3/4 cup chopped fresh or canned pineapple
1/2 teaspoon lemon zest
1/2 cup chopped toasted walnuts
1/2 cup canola oil
1 large egg
1/3 cup honey
1 cup plain whole-milk yogurt (my favorite is goats milk, but all kinds work well)

Directions

1

Preheat the oven to 375 degrees F and line a standard 12 cup muffin pan with paper or foil liners.
2

In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
3

Gently fold in the cranberries, pineapple, lemon zest, and walnuts.
4

In a medium bowl, whisk together the oil, egg, honey, and yogurt.
5

Fold the wet ingredients into the flour mixture until just blended.
6

Divide the batter among the muffin cups.
7

filling them two-thirds full.
8

Bake until the muffins are golden and spring back when touched.
9

25 to 30 minutes.
10

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool further.
11

Serve warm or at room temperature.