After several miserably failed attempts, attempts I’m too embarrassed to talk about here, I finally found the perfect formula for muffins: perfectly raised, perfectly simple, and perfectly tasty. And because many of you are wondering what this carob thing is that I keep adding it to recipes, I’m going to explain what it is. Carob is a powder obtained from the pods of carob, which is a tree in the legume family, just like beans, lentils, peas, soybeans, etc. It is a powerful antioxidant, an important source of calcium, hypoallergenic, helps against bloating and diarrhea, is antibacterial and has its own sugars, there is no need to use more sweetener as for example in recipes with cocoa, which is bitter. I like that it has a sweet flavor similar to roasted walnut.
Ingredients for 8 muffins
- 4 eggs
- A pinch of salt
- A tablespoon of coconut butter
- 4 tablespoons of raw sugar
- A pinch of baking powder
- A spoonful of carob
- Grated peel from a lemon
- 200 grams of rice flour
- A few teaspoons of jam, optional
Method of preparation
The ingredients are mixed with the mixer in the order shown, minus the jam, resulting in a soft dough, which is poured into the muffin papers, filling them three-quarters full. Put half a teaspoon of jam on top of each muffin. Place the tray in the preheated oven, leave it on high heat for 15 minutes, during which time the dough doubles in volume, then reduce the heat to medium and leave it for another 15 minutes.
