Cherry and Ginger Spelt Muffins

We usually don’t eat sweet things in the morning, but we did have these muffins for breakfast with a little vegan margarine and they were wonderful. They’re not too sweet, and there’s a nice gentle ginger flavor hiding in the background. Our cherries came from a jar, since fresh ones aren’t yet available around here, but I really liked their slightly sour juiciness in the midst of all the spelt.

Our spelt flour is quite coarse, about the coarseness of regular whole wheat flour we can buy from the store. I don’t think light spelt flour is even available in Finland, but I kind of like the crumb that comes from this flour – it makes a nice, slightly dense, and very satisfying morning muffin.

Dry mixture:

  • 4 dl whole spelt flour
  • 3/4 dl muscovado sugar (or other brown sugar)
  • 1 tablespoon vanilla sugar
  • 1 tablespoon potato starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet mixture:

  • 1 dl plain, unsweetened soy yogurt
  • 3 tablespoons canola oil
  • 1/2 dl sweetened soy milk
  • 1 dl cherry juice (from the cherry jar)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon grated fresh ginger
  • 1 dl coarsely chopped (halved) cherries

First, I greased my muffin tin with a little vegan margarine, floured it with some spelt flour, and preheated the oven to 200 degrees Celsius.

I mixed the dry ingredients in a small bowl, then mixed the wet ingredients in another bowl, and combined the two, being careful not to over-mix the batter. Then I folded in the cherry halves, and poured the batter in the 12 cups of my muffin tin, filling them about 3/4 full.

Now, I baked my muffins for about 18 minutes, until a toothpick inserted in the center of a muffin came out clean, and the tops had browned somewhat.

This is the label of our cherry jar, bought from the Estonian grocery nearby.