Carob Cupcakes |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 2 cups whole wheat flour | 3 tablespoons carob powder | 2 teaspoons baking soda |
| 1 egg | 1/4 cup honey | 3/4 cup vanilla (or plain) yogurt |
| 1/2 cup milk | 1/4 cup safflower oil | |
| 1 | Preheat the oven to 350 F. Line the cups of a muffin tin with paper cups or spray them with oil. |
| 2 | Mix together dry ingredients in a large bowl. in a smaller bowl, beat the egg and add the honey, yogurt, milk, and safflower oil. Stir together. Add the liquid mixture to the dry ingredients and mix thoroughly to create a thick batter. Spoon into muffin pan, filling each cup three-quarters full. |
| 3 | Bake regular-sized muffins for 20 to 25 minutes (mini muffins for 10 to 15 minutes) or until a toothpick inserted in the center comes out clean. Store at room temperature in an airtight container for up to three days. |