Apple Muffins

Preheat convection oven to 390*F or conventional oven to 415*F.
(At low elevation preheat to 375*F convection or 400*F conventional and no need to lower the temp after 5 minutes.)

Stir together in large bowl: 
2 c                spelt flour, stir before measuring
1 3/4 tsp       baking powder (2 tsp at low elevation)
1/2 tsp          Real salt (sea salt)
1 1/2 Tbsp   powdered milk, non-instant (if using "real" milk below, delete this)
1/2 tsp          cinnamon
1-2 pinches  ground cardamom
Make a well in the middle and set aside.

In order, measure into a 2 c glass measure and mix together:
1/2 c             hot tap water (or milk or almond milk instead, deleting powdered milk above)
1/4 c             coconut oil (add straight into 2 cup measure, break it up to help it melt)
1/2 c             honey
1 c                grated apple, unpeeled (measure by liquid displacement straight into measuring cup)
1                   large egg

Add liquids to the well made in dry ingredients. Stir to moisten. Batter should be lumpy.
Fill paper lined or greased muffin tins. 

Bake 5 min.

Lower temperature 15*F to 375*F convection/400*F conventional.

Bake 15-20 minutes more or until desired doneness.

Makes 12 muffins.