Project Description

Carob muffins w/raspberries (à la brownie)

Serves: 12 muffins

Ingredients:

For the bowl:
1 cup soy flour = 110 grams
1 tsp. baking powder
1 tsp. baking soda
¾ cup coconut sugar = 100 grams
½ cup carob = 55 grams

For the blender:
1 ½ cup rice milk = 375 ml
1 tbsp. chia seeds
1 ripe banana
1 tsp. apple vinegar

Plus:
Around 200 grams frozen raspberries.

Step by step:

  1. In a blender, put all the ingredients indicated for the blender. Let it seat for 10 min, and blend for 1 to 2 minutes.
  2. In a bowl mix all ingredients indicated for the bowl.
  3. Add blended ingredients into the mixed ingredients in the bowl and mix it well.
  4. Add frozen raspberries and gently mix the batter. BUT set aside as many raspberries as many muffins you plan to make. Each muffin will be topped with a raspberry.
  5. Pour the batter into the silicone muffin tins, until ½ to max ¾ of its heights.
  6. Put one raspberry on the top of each muffin.
  7. Bake them in preheated oven to 180 °C,  for an hour.

Step by step video: LINK

NOTE: These muffins are more like brownies (crispy on the surface, and wet/soft inside), rather than a traditional muffins. Therefore it is best to bake them in silicone muffin tins, and eat it with your fingers or teaspoon, directly from the muffin tin. If you cool it down completely, you will be able to take the muffins out of the muffin tins.