Carob powder muffins

Name: Carob powder muffins
Ingredients: 5 medium eggs (I used free-range) 7 tbsp sugar 250 ml milk 300 g wheat flour 75 g coconut flakes 50 ml palm oil/sunflower oil 2 tbsp carob powder 1/2 tbsp cocoa 5 g baking powder Cream: 150 g yogurt c

Dessert - Carob powder muffins by Zamfira J. - Recipia

Muffins with Carob Powder These muffins may not rise very high, especially if the molds are not filled sufficiently, but they have a pleasant taste of carob, cocoa, and coconut. The batter is easy to prepare, and the frosting on top transforms them into a dessert suitable for a festive meal. In the original recipe, the molds were left about 1 cm unfilled, and the muffins did not rise as expected. Therefore, if you want them to have a bit more volume, fill the molds more than usual, without leaving them almost empty. Quick Info Total Time: not specified; includes the draining time for the yogurt, which is 12-24 hours Preparation Time: not specified Baking Time: 40-50 minutes Servings: the number depends on the size of the muffin molds Difficulty: easy Recipe Type: muffins or cupcakes with frosting and candied cherries Ingredients For the muffins 5 medium eggs 7 heaping tablespoons of sugar 250 ml milk 300 g wheat flour 75 g shredded coconut 50 ml palm oil or sunflower oil 2 heaping tablespoons of carob powder 1/2 teaspoon cocoa powder 5 g baking powder For the frosting 150 g yogurt cheese 1 tablespoon sugar 200 g liquid cream 3 drops of melon essence a pinch of red food coloring, optional For decoration candied cherries To make the yogurt cheese, place the yogurt in a fine sieve and let it drain for 12 to 24 hours. It is important for the yogurt to lose enough liquid so that the resulting cheese has the right consistency for the frosting. Preparation Method 1. Prepare the muffin batter Preheat the oven to 180 degrees Celsius. Put the eggs and sugar in a bowl and mix until you get a fluffy mixture. No other ingredients are needed at this stage; the eggs just need to be well aerated and the sugar incorporated. Add the milk and oil, then mix for about a minute until the mixture becomes homogeneous. In a separate bowl, mix the flour with the baking powder, carob powder, cocoa powder, and shredded coconut. Incorporate the dry ingredients into the liquid mixture and mix until there are no visible traces of flour. 2. Fill the molds and bake the muffins Pour the batter into the muffin molds. In the original recipe, the molds were filled, leaving about 1 cm free to the edge, but the muffins did not rise as expected. If you want them to have more height, the molds can be filled more, but be careful not to let the batter overflow during baking. Place the tray in the preheated oven and bake the muffins for 40-50 minutes at 180 degrees Celsius. Check after this interval if they are baked by using the toothpick test. If the toothpick inserted in the center of a muffin comes out clean, you can take them out of the oven. Let them cool before adding the frosting. If they are decorated while still warm, the frosting may lose its consistency. 3. Prepare the frosting Whip the liquid cream together with the sugar until it gains volume and becomes thick enough. Add the yogurt cheese and incorporate it with the mixer. Add the melon essence and mix for about another minute until evenly distributed. Set aside 2-3 tablespoons of the frosting. Add the red food coloring to this amount and mix until the color is uniform. The coloring is optional and is used only for the contrast of the decoration. 4. Decorate the muffins Place the white frosting in a piping bag fitted with a star tip. Put a little colored frosting along the edge of the piping bag, then decorate each muffin. Finally, place a candied cherry on top of each one. Why I make this recipe often This recipe is worth repeating when you want a baked dessert with common ingredients but a more festive appearance due to the frosting. The carob powder changes the flavor compared to a classic cocoa batter, and the coconut is subtly felt in texture. The frosting can be prepared while the muffins are cooling, provided the yogurt cheese is made in advance. Another advantage is that the base does not require complicated techniques. You mix the liquid ingredients with the dry ones, then bake the batter and let it cool before decorating. The part that needs to be planned ahead is the draining of the yogurt, which takes between 12 and 24 hours. Tips The yogurt should be drained in a fine sieve, not used directly from the container. If it remains too liquid, the frosting will be softer and harder to hold on the muffins. Let the muffins cool completely before decorating. The frosting made with liquid cream and yogurt cheese needs a cold base to maintain its shape. Follow the toothpick test, as baking time can vary depending on the oven and the size of the molds. The recipe indicates 40-50 minutes, but checking is safer than strictly timing. For a more visible rise, do not leave too much space between the batter and the edge of the mold. In the original version, leaving about 1 cm free was too much for the desired result. Substitutions Palm oil can be replaced with sunflower oil, as mentioned in the ingredient list. The red food coloring can be omitted. It is used only for a portion of the frosting, as a decorative element, and is not necessary for flavor. If you do not want to use melon essence, it can be left out. The basic recipe does not indicate another flavor in its place, so there is no need to add another ingredient. Variations You can use the frosting only in the white version, without the colored portion. In this case, the muffins will be simply decorated with the yogurt cheese frosting and a candied cherry. For a decoration similar to the original recipe, place the colored frosting along the edge of the piping bag and the white frosting in the center. This way, during decoration, the two colors will come out together through the tip. Carob powder and cocoa are used together in this recipe. Do not treat them as equivalent ingredients: carob provides the main flavor note, while cocoa is used in a smaller amount. Serving Ideas The muffins are served after the frosting has been applied and the decoration added. They are suitable for a dessert table, a birthday party, or a coffee gathering. If you are preparing them for an occasion, decorate them as close to serving time as possible, after the bases have completely cooled. The candied cherries are added last so that they remain visible and do not shift during decoration. Frequently Asked Questions Why didn’t the muffins rise enough? In the original version, the molds were left about 1 cm unfilled, and the muffins did not rise as expected. Filling the molds more can help achieve a greater volume. However, they should not be filled to the brim, as the batter may overflow during baking. Can I prepare the yogurt cheese with less time in advance? The recipe indicates a draining time of 12-24 hours. A shorter time may leave more liquid in the yogurt, and the frosting may become too soft for decorating. For the consistency intended in the recipe, it is safer to adhere to this timeframe. Can I skip the food coloring? Yes. The red food coloring is optional and is added only to 2-3 tablespoons of frosting to achieve a two-colored decoration. The frosting can be used entirely in the white version. When can I put the frosting on the muffins? After the bases are completely cool. If they are still hot or warm, the frosting may soften and not hold its shape from the decoration. How do I check if they are baked? Insert a toothpick into the center of a muffin. If it comes out clean, without wet batter, the muffins are ready. The recipe indicates a baking time of 40-50 minutes at 180 degrees Celsius. Nutritional Values The values below are estimates for the entire quantity of muffins and frosting, not including the exact amount of candied cherries, as their number and quantity are not specified. The calculation may vary depending on the type of liquid cream, the yogurt used for the cheese, and the actual amount in heaping tablespoons. For the entire recipe: approximately 3,800-4,100 kcal Protein: approximately 75-85 g Carbohydrates: approximately 500-550 g Fats: approximately 175-190 g For one serving, the values cannot be accurately determined without knowing how many muffins result from the mixture. For an accurate calculation, divide the total values by the number of pieces obtained. The frosting and candied cherries particularly increase the intake of sugars and calories. Storage and Reheating The decorated muffins should be stored in the refrigerator, as the frosting contains liquid cream and yogurt cheese. It is preferable to keep them in a covered container so that the muffin base does not absorb odors from the refrigerator and the frosting does not dry out. Reheating is not necessary. In fact, decorated muffins do not reheat well, as the frosting may lose its consistency. If you want to keep them simpler, the bases can be left without frosting until just before serving, then decorated and topped with candied cherries.

Carob powder muffins

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