Vegan chocolate cherry muffins

Ingredients for 14 servings:

• 300 g xylitol (sugar substitute)
• 450 g spelt flour, plain
• 6 tbsp baking cocoa
• 1 pack of cream of tartar baking powder
• 1 packet of vanilla sugar
• 150 ml vegetable oil
• 200 ml soy milk (soy drink)
• n. B. water
• 100 g dark chocolate sprinkles
• 1 small jar of pitted cherries, without sugar
• some cornstarch
• possibly xylitol (powdered sugar substitute)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mix together the sugar substitute, plain spelt flour, cocoa powder, cream of tartar baking powder, and vanilla sugar, then alternately add the vegetable oil and soy milk. Then add enough water to create a really smooth batter. Finally, fold in the chocolate chips. Drain the cherries and coat them in a little cornstarch. Divide the mixture among muffin tins and then carefully press the cornstarch-coated cherries into the batter. Make about 5 muffins per muffin. Bake in a preheated oven at 175°C for about 50-60 minutes. It’s best to do the toothpick test. Sprinkle with powdered sugar substitute, if desired, and enjoy.