3/4 cup xylitol*

Preheat oven to 375ºF.

Fill a 12-muffin tin with paper liners.

In a large mixing bowl combine xylitol and oil. Add eggs and mix thoroughly.

In another bowl blend together the spelt flour, baking powder, salt and cinnamon. Add this to the egg mixture.

Slowly stir in the soy milk.

Fold in the apple chunks, raisins and nuts.

Spoon the batter into the muffin cups.

Bake for 15-20 minutes, or until muffins are firm to the touch and a fork or skewer comes clean when inserted into a muffin center.

Allow muffins to cool on a wire rack before serving.

1/3 cup canola oil

2 eggs, beaten

1 cup spelt flour

1/2 cup soy flour

1-1/2 tsp. baking powder

1/2 tsp. salt

2/3 cup soy milk

2 cups apple, peeled and diced 1/4 cup raisins (optional)

1/4 cup nuts, finely chopped (optional)

2 tsp. Cinnamon

*xylitol is a plant-based sweetener that is low in carbohydrates and does not affect blood sugar levels. Available at health food stores.