Jack's special carob muffins from Anon

dairy free can make in advance vegetarian
Category
Baby and weaning recipes
ServesNot stated
Prep time Not stated
Cook timeNot stated

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Ingredients

1 cup self-raising flour
1/2 cup carob flour (healthier option to chocolate and cocoa and available in most health food shops)
1/2 cup demerara sugar
1 tsp baking powder
1 free range egg
Half a cup of soya milk (milk for those who are not dairy free)
A quarter of a cup of olive oil
1 small bar of carob
2 tbsp of demerara sugar for topping

Handy Hint

I love making these muffins with my son Jack. He has a restricted diet and this means he doesn't eat anything which contains dairy products, however I have altered this recipe so that it can contain dairy products for those of you who do not have the dairy problem. Delish when heated in microwave for 10 seconds and served with vanilla ice cream.

Method

1. Heat oven to 180°C
2. Fill bun tray with muffin cups
3. Sift dry ingredients together in a bowl
4. In a separate bowl, beat egg and add milk and oil. Mix into dry ingredients. Batter should be lumpy so don't over-mix
5. Grate three-quarters of the carob bar and stir into batter mix
6. Fill muffin cups and bake for about 20 mins

Topping:

1. Melt some soya butter (or butter)
2. Grate remainder of carob bar into a bowl and add 2 tbsp of demerara sugar
3. Dip hot muffin into the melted butter and then into the grated carob and sugar
4. Leave to cool

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