These fresh cranberry muffins are made with spelt flour and deliciously spiced with cinnamon, ginger, vanilla and orange zest. Free from refined sugar, they make the perfect addition to any breakfast or afternoon snack.
1 1/2cupswhite spelt flour,+ 3 teaspoons for coating the fresh cranberries (Type 1050) (200 g)
1/2whole grain spelt flour(65 g)
1 1/2teaspoonsphosphate-free baking powder
2/3cupsoft brown sugar(I recommend mascabado raw cane sugar) (85 g)
1x 170 g container Greek yogurt
1teaspoonpure vanilla powder
zest of 1 organic orange
1/2cupwalnuts,chopped (50 g)
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.