I had about three things waiting to be baked. I had already eaten my last dried fruit biscuit, had only one hamburger bun left and did not have any goodies baked.
There was a decision to be made between lemon cupcakes and blueberry muffins. Then I remembered that I hadn’t made anything Carob in a while.
I have been cutting back on the sweets hoping to “lose a few”. It seems to be working, as someone else probably found the eleven pounds I am now missing.
Sucralose was substituted for some of the sweetener, but with frosting, that didn’t reduce much sugar.
This is my first try at carob muffins. I have made carob brownies and a carob cake. I did not use the cake recipe.
You must use the honey or maple syrup or the taste will be bland!
This is how it rolled!
Carob Muffins – gluten-free option
These are a nice change from chocolate. After they are frosted, there is a close similarity in taste to chocolate
- 1/4 cup potato starch
- 1/4 cup brown rice flour, fine grind
- 1/4 cup Quinoa Flour
- 1/8 tsp xanthan gum
- 1/2 tsp vanilla powder
- 4 1/2 tbsp carob powder
- 1/8 tsp sea salt
- 1/4 tsp baking soda
- 3/4 tsp baking powder (aluminum free)
- 1/3 cup sucralose (or sugar)
- 1/4 cup 60% fat or higher soy-free margarine (or soy-free buttery spread)
- 3 Tbsp honey (or maple syrup) - required; provides flavor
- 1 egg
- 1 banana, mashed
- 1/4 cup water, plus a little more if needed
- 2 Tbsp 60% fat or higher soy-free margarine (or soy-free buttery spread)
- 2 2/3 Tbsp honey - (1T+2 t)
- 1/2 cup dry milk powder
- 2 Tbsp carob powder
- 2 Tbsp water or fat-free half and half, as needed
- 1/2 tsp vanilla extract
- Combine all dry ingredients. Set aside. Sift, if necessary to remove carob lumps.
- Mash the banana; beat in the honey, egg and margarine
- Beat in the flour mixture alternately with the water.
- Fill cupcake tins 34ths full.
- Bake in a 350 F, pre-heated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool.
- Frost with Carob Frosting
- In a medium to small bowl, blend using a hand mixer until smooth. Top each muffin with about 2 teaspoonfuls..
If a little bit of batter is left over. Place a cupcake paper in a small ramekin. Scrape the batter into the paper. Microwave on high for 1 minute. I tried a suggestion from another person saying 50% power. That does not work for me. The muffin did not rise as much as it did at full power.
I frosted this one while warm, so the frosting runs.
This one was frosted when cooled.
The before and after frosting.
Yield: 6 Muffins
Nutrition (per serving): 311 calories, 12.6g total fat, 5.4g monounsaturated fat, 2g polyunsaturated fat, 3.8g saturated fat, 47.1mg cholesterol, 255.6mg sodium, 112.7mg potassium, 46.1g carbohydrates, 2.1g fiber, 44g net carbohydrates, 1.1g starch, 26.1g sugar, 5.2g protein, <1mg iron, 9.4mcg folate, 1.8mg vitamin c, 2.9IU vitamin d, <1mg vitamin b6, <1mcg vitamin b12, <1mg niacin, 0mcg lycopene, <1g aspartic acid, <1g glutamic acid.
Although these are good, think I will pass these on to someone else. Don’t want to provide a home for those eleven pounds again!