Carob flour, honey and orange muffins

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

3oz honey

1 egg

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

For glaze:

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

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2 Responses to Carob flour, honey and orange muffins

  1. Pingback: Fortnum and Mason’s ‘superior honey’ from their rooftop hives | One hundred days of honey

  2. Pingback: The ten best recipes to make with honey? | One hundred days of honey

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