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Apple Walnut Muffins

• 1-1/2 cups light rye flour (or 3/4 cup each of light rye and spelt)
• 2 Tablespoons of arrowroot powder
• 2 teaspoons of baking powder [baking powder recipes]
• 1 teaspoon of cinnamon
• 1/4 teaspoon sea salt
• 1/2 to 1 cup of chopped walnuts
• 3 Tablespoons of soy milk (substitute water or apple juice)[or other compliant milk]
• 1 Tablespoon extra light olive oil
• 1 Tablespoon honey (we use apple juice concentrate)[or agave syrup]
• 3/4 cup of stewed apple and raisin mix

• Preheat the oven to 425°F or 220°C.
• Grease a muffin tin with olive oil.
• Sift flour then combine with the arrowroot, baking powder, cinnamon, salt and nuts in a medium mixing bowl.
• Make a well and add the soy milk, sweetener and apple mix.
• Mix lightly adding more liquid if needed to moisten the flour. Add more liquid if required 2 tablespoons at a time until the flour is moistened.
• The dough should be fairly stiff.
• Divide the dough evenly among 12 muffins cups (we usually get 10) and bake for about 12 minutes.
• Immediately after removing from the oven, loosen muffins and turn sideways in cups to cool.
• Tip: If you only fill 10 muffin cups or even less, 1/2 fill the remainder with water, this helps to stop the muffins near the empty cups from burning.