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Sunday, September 16, 2012

Double Carob Cherry Muffins

Double Carob Cherry Muffins
Vegan; 1 hour 30 min; 12 (or more)

Depending on how big your muffin pan is, you may get more then 12. I got about 20, but this just means more to share.... I ended up having to add more hemp milk at the end, to get the right consistency, since I live in a higher altitude.Feel free to use semisweet chocolate instead of the carob. Since I have a food allergy, I used the carob with great results!

2 cups all-purpose flour
1 sugar
1/3 cup carob powder
3 teaspoons baking powder
1/2 teaspoon salt
pinch of cinnamon
1 cup soy yogurt
1/2 cup hemp milk
1/3 cup vegetable oil`
egg replacer the equivalent of 2 eggs
1 teaspoon almond extract
2 cups fresh dark sweet cherries, pitted and chopped
1 cup miniature carob chips


1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.

2. Stir together the flour, sugar, carob powder, baking powder, pinch of cinnamon and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the soy yogurt, hemp milk, vegetable oil, egg replacer, and almond extract in a bowl until evenly blended. Pour the soy yogurt mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and carob chips. Spoon into prepared muffin cups, filling half full.

3. Bake until a toothpick inserted into center comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

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