Spelt Flour Muffins w/Pineapple, Carrots & Cream Cheese

I had been living without knowing Spelt flour until my friend in the Netherlands kindly gave me a recipe of muffins made with the mystery flour.

It's non-wheat, fiber and protein-rich, ancient flour grown in Iran before 5000 to 6000 B.C.(!)

Adapted the recipe with some changes and additions, my version of Spelt flour muffins with pineapple, carrots and cream cheese were hearty, healthy yummy. Of course, I made them less sugar and less oil, but the muffins had natural sweetness from pineapple and carrots, you won't miss anything.

When I bit one, juicy chunky pineapples popped up. A hint of clove flavor was a chic touch.

Spelt flour muffins with pineapple, carrots, and cream cheese
MAKES 12

280 g Spelt flour
1 tbs baking powder
1 tsp baking soda
1 egg
8 g (1/4 cup) Splenda
200 ml low-fat yoghurt
1 tsp vanilla extra
1 tbs Grand Marnier
50 ml vegetable oil
350 g pineapple chunk (canned in its juice), drained
60-120 g grated carrots
dash of clove power

For cream cheese topping
4 oz cream cheese
2-3 tbs Splenda
1-2 tps lemon juice
a few drops of vanilla extra
splash of Grand Marnier

1. Whisk Spelt flour, baking powder, baking soda in bowl, set side
2. In a different bowl, whisk egg, Splenda, yoghurt, vanilla, Grand Marnier, vegetable oil very well
3. Add flour mixture into egg mixture, gently mix together, add pineapple, carrots, clove powder, mix gently.
4. For cream cheese topping, mix cheese, Splenda, lemon juice, vanilla, Grand Marnier in a small bowl.
5. Spoon muffin dough into lightly oiled muffin pan (12 pieces), make a small hole on the top, drop a cream cheese mixture in the hole, bake 375 F, 25 min