Carob Chip Muffins

You will not be able to resist these nutty chip muffins.

1 C unbleached all purpose flour
1 C naturally white whole-wheat flour
1/2 C evaporated cane juice crystals
1 heaping Tbsp Featerweight baking powder
1 tsp salt
1 Tbsp EnerG egg replacer
1 C your favoriate soymilk
1/3 C canola oil
3/4 C your favorite carob chips
1/2 C chopped peanuts

Preheat oven to 400° F. Spray muffin pan. Mix dry ingredients in a mixing bowl. In a separate bowl, mix liquid ingredients. Pour liquid mixture, carob chips, and peanuts into dry mixture, then mix. Batter will be lumpy. Spoon batter into a muffin pan. Bake 20-22 minutes or until golden brown.

Variations: substitute 1/2 C carob powder for 1/2 C of flour for double carob chip muffins.

Servings: 12 muffins

Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 Click here for content usage information