100% Wheat-free, Yeast-free, Sugar-free Muffins

...taste as disastrous as they sound.

I found a highly-rated recipe off the net. Unfortunately with these things, there's only one way to find out - bake it and eat it. And since I was craving CHOCOLATE ANYTHING, that carob muffin recipe that was wheat-free, yeast-free, sugar-free sounded like a great alternative I could make myself. Damn this detox cleanse.

Thing is, I don't bake (heck - my cooking is barely passable, let alone the baking). But off I went to the health food store again today, armed with the internet recipe. Oh, also splashed out on baking equipment too since that was non-existent.


This is what the "muffins" looked like before going in the oven:


And this is what the "muffins" looked like 15 minutes later, when they came out the oven:


LOOKS EXACTLY THE SAME!

By the way, the crystal specks sparkling in the light are sea salt granules. The recipe said "sea salt", but didn't say anything about GROUND sea salt so I hadn't put them through the grinder thinking they would miraculously dissolve in the muffin mix. It's not even Baking 101, it's Baking Kindergarten.

Without yeast, of course it's not gonna rise but I wasn't sure if it was done or not, so Kelly bravely went for the first bite.

He put it aptly "...tastes OK but the texture's like soil!"

I think he was being nice. Even the taste was WEIRD. Brown rice flour, carob powder, baking powder, eggs, stevia (I think I put too much of this - realized afterwards there's a difference in measurements for powdered vs. liquid stevia), vanilla essence, soy milk & yoghurt (instead of kefir)... And now that its cooled down, the stevia aftertaste is definitely VERY strong - put too much! Blechhhhhhhh!

Now I'm scheming of how to palm off the rest of this stuff without claiming (embarrassing) credit.

Maybe next batch I'll try to add bananas for more moisture and way less stevia. If there's gonna be a next batch, that is.