Instructions: Adjust oven rack to lower-middle position and preheat oven to 375 degrees F. Coat a 12-cup muffin tin (with standard-size molds that have 1/2 cup capacity) with vegetable cooking spray.

Mix flour, baking powder, baking soda, ground ginger and salt in a medium bowl; set aside.

Beat butter and sugar with an electric mixer at medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in half of dry ingredients. Beat in one-third of yogurt. Beat in half of remaining dry ingredients, alternating with one-third of remaining yogurt, and repeat until fully incorporated. Fold in crushed pineapple and minced crystallized ginger.

Use a large ice cream scoop to divide batter evenly among muffin cups. Bake until muffins are golden brown, 20 to 25 minutes. Set on a wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Yield: 1 dozen muffins

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