Ingredients
- 1 1/2 cups white spelt flour, + 3 teaspoons for coating the fresh cranberries (Type 1050) (200 g)
- 1/2 whole grain spelt flour (65 g)
- 1 1/2 teaspoons phosphate-free baking powder
- 1/2 teaspoon sea salt
- 200 g fresh cranberries
- 65 g butter (room temperature)
- 2/3 cup soft brown sugar (I recommend mascabado raw cane sugar) (85 g)
- 2 large eggs
- 1 x 170 g container Greek yogurt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon pure vanilla powder
- zest of 1 organic orange
- 1/2 cup walnuts, chopped (50 g)
Instructions
- Preheat oven to 375ºF / 190°C. Line a 12-hole muffin tin with paper cases or lightly grease the pan with butter and sprinkle with flour (making sure to discard any excess flour from the tin after coating).
- Sift together the flour, baking powder and salt in a medium bowl and set aside.
- Rinse the cranberries, shake out the excess water and transfer to a separate bowl. Toss the cranberries together with 3 teaspoons of flour until coated.
- In a large bowl, cream together the butter and sugar, using an electric mixer, for about 2-3 minutes. Beat in the egg, one at a time, taking care to fully incorporate before adding the second egg. Mix in the yogurt, cinnamon, ginger, vanilla and orange zest.
- Using a spatula, gently fold in flour mixture. Stir until just combined. Do not over mix! Dough will be very sticky.
- Gently fold in the cranberries and walnuts, and spoon the batter evenly into the prepared muffin tins. Bake until a toothpick inserted in the middle comes out clean, about 25-30 minutes.
- After removing the muffins from the oven, give them a couple of minutes cool slightly in the muffin tin, and then remove them and transfer to a cooling rack. Enjoy while still warm or at room temperature.
- Once fully cooled, store the cranberry muffins in an airtight container.