Pear & Carob Muffins


I like to create, package and donate.
A visit to a dear friend was an opportunity to improvise these muffins.
Mirella greatly appreciates my cooking, loves to experiment and try new foods.
I wanted her to try the carob flour, I mixed some ingredients and these sweets were born. Delicious.

200 gr of organic rice flour
50 gr of cornstarch
30 gr flour of carob pulp
20 gr cocoa powder
80 gr of sugar cane
baking powder or other yeast for cakes
200 grams of grated pear pulp
200 ml of soy milk
sparkling water (if necessary)
sugar cane, ground like icing sugar

It couldn’t be easier: mix the dry ingredients, grate the pears and add them to the mixture.
Dilute it with soy milk; should the mixture be too thick, add some more milk or sparkling water.
Place paper muffin molds in the muffin tin or in aluminum molds. Fill them up to 2/3 of their capacity with the mixture.
Sprinkle their surface with a very little ground cane sugar.
Bake for 15-20 minutes at 160┬░C. (Toothpick test).

As a first approach to the carob flour, I preferred to mix it, but you can replace the cocoa powder with carob pulp flour, and reduce sugar, increasing the quantity of the flesh of a pear.
p.s: you can freeze them without problems.
The gift pack:

Chef: Felicia from VeganBlog

  1. ascanio 10 October 2010 at 10:25

    Explained by you muffins would seem very easy, never made them. I’m pretty curious about carob flour. Does it taste like cocoa?

  2. Cassandra78 11 October 2010 at 09:40

    I like everything in this recipe! Even the package, even the font you chose for the label on the gift pack! Never tasted carob pulp flour, does it taste like chocolate?

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