It’s been 2 weeks since I last blogged and I haven’t really been in the blogging mood lately. That is, until I saw an item on the list that intrigued me: carob chips. Easy to find (yay, Whole Foods!), easy to eat, and I could actually use them in a recipe instead of just munching on them. Amidst the brats, beer, coleslaw, beans, awkward conversation, and more beer of the holiday weekend, I managed to do some recipe searching. I finally decided on pumpkin carob chip muffins.
And here’s how I made it! This recipe is adapted from the Food.com recipe here.
-1 cup canned pumpkin
-1/2 cup water
-1/4 cup canola oil
-1 heaping tablespoon cacao powder
-1 teaspoon vanilla
-1 cup whole wheat flour
-2/3 cup all-purpose flour
-1 cup sugar
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/2 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1/2 cup carob chips
1. Preheat oven to 350 degrees. Spray 12 muffin cups with a non-stick baking spray and line your muffin tin.
2.Mix wet ingredients in a mixer on high for about a minute.
3. In a separate bowl, combine dry ingredients together.
4. Combine dry and wet ingredients, then fold in carob chips.
5. Distribute batter evenly into muffin cups, then bake for 30 minutes.
The result is a super moist and tasty muffin, although it could do with a bit more pumpkin and spices. My neighbor’s evaluation of the muffins was “They don’t have any one overpowering flavor. They don’t taste too much like anything; they just taste good.” I can deal with that. Between Dan and myself, we ate 6 in a day, so it’s safe to say that we dug ‘em. We are also ravenous beasts at all times.
The carob chips offered a sweet (but not too sweet) and somewhat chocolatey alternative to chocolate chips. In addition to being vegan-friendly, carob chips are also dog-friendly! I discovered this after finding tons of recipes I wanted to try, only to read that they served “8-10 dogs.” Crap. I guess I’ll have to pass on the Carob Chip Bundt Cake
A great vegan alternative to chocolate chips, these were super yummy and very melty (read: messy). When eaten in a muffin, they could barely be distinguished from chocolate chips. When I had some of them on their own, I could definitely taste the difference. The consistency is a bit gritty and the chips leave a kind of thick film in your mouth for a few seconds. They also have a slightly different flavor, but for the life of me, I can’t describe it. I would like to bake with these again, but after seeing the saturated fat content (almost 90% of their fat is saturated), I think I’ll have to pass.