Carob Cupcakes
These carob muffins came out great! They got approval from the Official Taste Tester this afternoon, after our lunch of “breaded” hake and corn on the cob. I love carob because it reminds me of this great carob tree we had in my front yard when I was growing up. I loved playing in that tree!
Ingredients:
2 cups Rice flour
1/2 t. Baking soda
3 t. Baking powder
1 cup Carob flour
1/4 cup Amaranth seed
1/4 cup Mixed crushed nuts
1/4 cup Mixed sesame seeds
1/4 t. Salt
2/3 cup Vegetable oil
3 cups Honey (these are pretty sweet, you can do a 1/2 cup less if you prefer)
4 Eggs
1 1/2 t. Vanilla extract
3/4 cups Milk (I used powdered goat milk, which we digest easily; otherwise use water if you can’t do dairy at all)
Preparation:
Preheat oven to 350°F/175°C.
Line muffin tins, or grease them. Mix together dry ingredients in one bowl, and moist ingredients in a separate one. Add the two mixes together, and combine well.
Fill muffin cups 3/4 full. Bake for 15-17 minutes, or until a knife inserted comes out clean. Frost if desired.
Enjoy!
