Muffins with carob

Ingredients for 1 servings:

• 60 g corn flour
• 60 g rice flour
• 50 g potato flour (potato starch)
• 170 g cane sugar
• 3 eggs
• 170 ml oil (e.g. sunflower oil)
• ½ pack of baking powder (cream of tartar) and 1 tbsp carob powder
• powdered sugar if needed for dusting
• possibly water if needed

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Gluten-free, egg-free and dairy-free if required – own recipe

Preheat oven to 180°C. Beat the eggs or egg substitute with sugar in a bowl until frothy. Add the oil and mix well. Combine the flours with the baking powder and add to the batter, mixing well. Add a little more water if needed. The batter should be just runny enough to pour into the paper baking cups. Line a muffin tin with 12 paper baking cups and fill them halfway with the batter. Leave a little batter in the bowl. Mix the remaining batter with 1 tablespoon of carob powder. Spoon about 1 tablespoon of the carob batter into each of the half-filled muffin cups. Bake the muffins on the middle rack of the preheated oven for about 15-20 minutes. After baking, check with a wooden skewer to see if the batter is fully baked and add a few more minutes if necessary. Once baked, let the muffins cool briefly in the pan, then remove them from the pan and let them cool completely on a wire rack. Dust with powdered sugar, if desired. This recipe makes 12 muffins. Tips: You can also use 170g of gluten-free cake flour mix (available from a health food store) instead of the first three ingredients, and the equivalent amount of egg substitute (available from a health food store) can be used instead of the eggs (mix according to the package instructions).