Cherry Cupcake Muffins
If one uses eggs this is not vegan. 
When incorporating spelt into an existing recipe, reduce the liquid by 10-15%. For non-yeasted bread reduce the knead time by ⅔ and allow 30 minutes rest at least for full development.
Ingredients
5 Tbsp olive oil
½ C. Tupelo honey
2 eggs or
egg replacer
½ tsp vanilla powder or
vanilla bean scraped
1 Tbsp aluminum free baking Powder
½ tsp baking Soda
1 ½ C. spelt
½ tsp Himalayan salt
1 tsp lemon zest
¾ C. almond milk
1 C. fresh/frozen cherries (carefully remove pits)
A cherry pitter is available
Preparation
Pre-heat oven to 350º
Mix Tupelo honey, lemon zest, oil, vanilla and egg together until soft and thick. In a separate bowl, mix baking powder, spelt flour, himalayan salt and baking soda together. Add in the frozen cherries to the dry ingredients and lightly coat (make sure they are frozen hard). Add dry ingredients to wet mixture, alternating with almond milk. Add paper muffin cups to muffin pan and distribute batter evenly between 18 baking cups. Fill any unfilled spots in muffin containers with water to ensure muffins cook evenly.
Bake 15 minutes and remove from oven and let cool for 1 to 2 minutes before removing from baking pan.
