Saturday, July 19, 2014

Pumpkin Cranberry Spelt Muffins

In anticipation of a lot of guests in the next month or two, I've been baking a lot of muffins and tossing in them in the freezer. Pumpkin and cranberry are foods typically eaten in the autumn, but I found a bag of cranberries in the freezer and we have a lot of canned pumpkin on our shelves, so I went ahead with it. The muffins are moist, not overly sweet, and I received a thumbs-up from one of my sisters for flavor! 

2 cups spelt flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup pumpkin puree
2 cups fresh or frozen cranberries (leave whole or coarsely chop)
1/2 cup coconut oil (or oil of choice)
1/4 cup milk
1/4 cup molasses
1/2 cup honey
1 egg, lightly beaten

Combine flour, baking soda, spices, and salt in a medium mixing bowl. Combine remaining ingredients except for cranberries in a separate mixing bowl. Add wet ingredients to dry, mixing just until the dry ingredients are moist. Fold in cranberries. Do not overmix. Grease a 12-muffin tin or line with paper muffin cups. Fill muffin cups about 2/3-full with batter. Bake muffins in preheated 350° oven for 25 to 30 minutes, or until nicely browned. Remove pumpkin muffins from tins to wire rack to cool. 

Makes 1 dozen