These zesty muffins really work well as part of a savory brunch. Pineapple and cranberries are both very acidic, and while pineapple is one of the sweetest fruits, cranberries are by far the most tart. They intermingle in this muffin in a ratio that favors the sweetness of the pineapple.
Ingredients
- 2¼ cups light spelt flour, or 1 cup einkorn flour and 1¼ cups light spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup chopped frozen cranberries
- ¾ cup chopped fresh or canned pineapple
- ½ teaspoon lemon zest
- ½ cup chopped toasted walnuts
- ½ cup canola oil
- 1 large egg
- ⅓ cup honey
- 1 cup plain whole-milk yogurt (my favorite is goat’s milk, but all kinds work well)
How to Make It
- Preheat the oven to 375 degrees F and line a standard 12-cup muffin pan with paper or foil liners.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Gently fold in the cranberries, pineapple, lemon zest, and walnuts.
- In a medium bowl, whisk together the oil, egg, honey, and yogurt. Fold the wet ingredients into the flour mixture until just blended. Divide the batter among the muffin cups, filling them two-thirds full. Bake until the muffins are golden and spring back when touched, 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool further. Serve warm or at room temperature.
