Servings:
4
Prep time:
50
INGREDIENTS
- Ingredients for the muffins:
- - 2 cups whole wheat flour
- - 4 tablespoons of carob flour
- - 1 tsp bicarbonate of soda
- - 3 tablespoons honey
- - 1/2 teaspoon pure vanilla extract
- - 1 egg
- - 3 tablespoons extra virgin olive oil
- - 200 g of soy milk natural
- - 1 tablespoon grated lemon peel
- - 50g chopped walnuts and raisins
- - single molds
- For the carob sauce:
- - 1/2 cup of carob flour
- - 2 tablespoons honey
- - a few drops of natural vanilla extract
- - hot water q.s.
- For the cheese cream:
- - 200 g ricotta
- - 2 tablespoons honey
- - 1/2 teaspoon pure vanilla extract
INSTRUCTIONS
- First prepare the cheese cream, put all the ingredients in a blender and mixing until the mixture is smooth.
Keep aside for decoration. - Then prepare carob sauce: In a bowl, mix the flour, carob and honey.
We add hot water gradually (spoons), until you get the desired consistency. - For the muffins, mix in a bowl, the flour with the baking soda, walnuts and raisins, chopped.
- Separately, slam the egg with honey, oil, vanilla and lemon zest, and incorporate all to the ingredients
prepared at point 3. - Gradually add the milk, stirring until you have a batter of medium density.
- Using a spoon, put in single molds without getting to the edge, they will grow in size while cooking.
- Bake in the oven at 180 degrees for 20 minutes or until when inserting a toothpick in the center it comes out dry.
- Let them cool down and decorate with the cheese cream and carob sauce.
