3 Cups Whole Wheat Flour
2 tsp. Baking Soda
¾ Cup Carob Powder
¾ Cup Non-Hydrogenated Margarine
1½ Cups Date Sugar or 1 Cup Carob Syrup
2 Cups Soymilk
2 tsp. Pure Vanilla Extract
Oil Muffin Tin or Use Paper Muffin Baking Cups
Fluffy Orange Icing, or Carob Frosting
Preheat oven to 350 degrees. Grease muffin pan,
or use paper muffin pan inserts.
Sift the flour, baking soda and carob powder together.
Melt the margarine in a saucepan.
Add the sweetener to the margarine and beat well.
Place mixture in a large bowl.
Add 1½ Cups whole-wheat flour and 1 Cup soymilk.
Add remaining flour, soymilk, and vanilla to bowl.
Pour the batter into the muffin pan, or place paper
inserts in muffin pan, and then pour the batter.
Bake for 30-40 minutes, until an inserted toothpick
comes out clean. Cool before Icing.