Peanut-Carob Muffins

Inspired by a recipe in The Essential Vegetarian Cookbook.

Ingredients:

• 2 cups unbleached white flour
• 2 teaspoons baking powder
• ¹/₂ teaspoon baking soda
• ¹/₃ cup raw sugar
• 1 cup carob chips (or chocolate if you prefer)
• ¹/₂ cup unsweetened shredded coconut
• 1 cup soymilk
• 1 tablespoon sunflower oil
• 1 cup crunchy peanut butter
• 2 tablespoons apricot jam (optional - use a little extra soymilk otherwise)
• egg replacer for one egg

Stir together flour, baking powder and soda, sugar, carob chips and coconut in a large bowl, and make a well in the centre.

Combine other ingredients and whisk thoroughly. Add to flour mixture and stir until well blended. Add a small amount of soymilk or flour if required.

Spoon into greased muffin tins and bake at 350°F for 25-30 minutes or until a toothpick comes out clean when inserted. Turn onto a wire rack to cool.

Yields 12 muffins.