Carob & EVOO muffins
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean diet
Serves: 15 muffins
Ingredients
  • 4 Organic eggs
  • 100g (½ cup) Unrefined dark muscovado sugar
  • 100ml (3.4 fl oz) Extra virgin olive oil (EVOO)
  • 50ml (1.7 fl oz) Almond milk
  • 1 Tablespoon orange blossom water
  • 70g (1/2 cup) Organic plain flour
  • 70g (1/2 cup) Organic whole wheat flour
  • 30g (1/4 cup) Organic carob powder
  • ⅓ teaspoon salt
  • 1 Tablespoon baking powder
Instructions
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Line a muffin tray with muffin paper cases, or if you prefer not to use muffin paper cases then lightly grease the muffin tray with olive oil and set aside.
  3. In a large bowl beat the eggs with a hand mixer. Add the sugar and continue mixing until dissolved. Then mix in the olive oil and the almond milk.
  4. Next add in the plain and the whole-wheat flours, the carob powder, the orange blossom water, the baking powder and the salt. And mix it well until just combined.
  5. Fill the muffin cases with the muffin batter ¾ full.
  6. Bake in the middle of the oven for 15-16 min at 175 degrees C (350 degrees F).
  7. Remove from the oven and leave to cool on a cooling rack.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/carob-evoo-muffins/