Today’s honey was eaten in an experiment with carob flour. Although I have written scathingly about carob, and I stand by my position that whatever people in health food shops tell you, it is not a substitute for chocolate, I dreamed that carob flour (bought on impulse at the wonderful Sacro shop in Pristina – a place that inspires healthy impulses) might be more than a substitute for ordinary flour. I was right.
With the carob flour and a woodland honey the resulting muffins were sticky and rich and textured and delicious, though I was glad I’d included some orange juice and zest as well as the orange juice glaze to undercut the dark ingredients. Here’s my recipe…
6oz carob flour
4oz plain flour
1.5 tsp baking powder
0.5 tsp bicarb of soda
grated rind of 2 large oranges
juice of 2 oranges (set aside enough for glaze and then add enough water to remainder to make 8fl oz)
3oz butter, melted
3oz icing sugar
4 tsp orange juice
Grease muffin tins.
Preheat oven to 190 degrees C
Sift together flour, baking powder, bicarb of soda and salt
In a separate bowl, beat egg with a fork. Add grated rind, juice/ water, butter and honey.
Pour wet mixture into dry. Stir until just combined.
Spoon into tins and bake for 20 mins until a toothpick inserted into the muffins comes out clean.
Combine glaze ingredients and spread over hot muffin tops.
For more adventures in honey eating, and more delicious recipes, see my Travels in Blood and Honey; becoming a beekeeper in Kosovo, published in 2011 by Signal Books