How to make
Squeeze the juice from the orange and pour into a glass with a capacity of 250 ml. Add plant-based milk to half the cup.
Grate half of the citrus rind (or all of it, if you want the muffins to have a more pronounced orange flavor).
Beat the eggs with the sugar, then pour in the oil and the milk and orange juice mixture. Add the grated orange peel and mix well.
In another bowl, sift the flour and carob powder with the baking powder.
Pour into the liquid mixture in parts, stirring with a wooden spoon or spatula until a homogeneous mixture is achieved. If lumps form, you can beat briefly with a wire whisk, but not with a mixer.
Sometimes my mixture comes out thicker, probably due to the flour, the size of the eggs, or something else. In that case, I add a little milk until I get a fluffy and semi-fluid cake mixture (neither too thick nor runny).
Place paper capsules in 12 muffin tins. You can lightly grease them if you are afraid that the cupcakes won't stick to them.
Crush some walnuts in the bottom of each mold, then fill with the mixture (3/4 of the volume) and top with a large piece of walnut.
Bake the walnut muffins in a 340°F (170°C) oven for 20-24 minutes.
Eat these wonderful carob and walnut muffins for a morning or afternoon snack.
Enjoy!
