This is an old recipe that has survived decades, giving its best when carobs are dried and minced in fall to be used during winter time.
The pods are rich in pectin, non allergenic and has 1/3 of calories comparing to the same weight of chocolate.
Originally, the ingredients are doubled to give Bundt cake for 7 cups volume dish. When cooled, it is covered with chocolate topping and served with whipped cream.
I have mixed half of total amount to have twelve muffins, garnished with Quince Cheese – Grandmother’s Recipe on the top.
As about Carob, it is a tree, known for 4.000 years, widely cultivated because of edible pods, when dried, powdered to replace cocoa powder. It’s seed used to be a unit to measure gold and gemstones in ancient times in the Middle East and it helped to standardize one carat to 0,2 grams. In Europe, Italy, seeds are used to make rosary beads.
Carob Apple Muffins
- 2 eggs
- 2 apples, peeled, grated
- 1 cup sugar
- 1 cup flour
- 1 cup carob powder
- 1 Tbsp baking powder
- 2 1/2 Tbsp cocoa powder
- 1 cup oil
- 3 Tbsp milk
Preheat oven to 180 C / 356 F.
Prepare muffins baking dish to be at hand and put paper cups in the holes.
In a bowl, mix eggs with sugar. Add slowly the rest of ingredients and mix well.
Fill 2/3 of paper cups and put into oven.
Bake for 20 minutes.
Garnish with whipped cream and festive ornaments you have at hand.