Here is my first creation from the Ottolenghi cook book.
It called for muscovado sugar and superfine sugar. I asked Son to google those for me while I browsed the book. I decided I could make substitutions without too much impact on the outcome.
The recipe indicated that the yield was 10-12 but I got 20, I must have tiny muffin pans in comparison to what the chef used. I also baked twice as long as recommended since each time I tried the toothpick test, it came out gooey.
The results were wonderful though. Not overly sweet, these are filled with yummy carrots and apples. These are a great breakfast food.
