Carob Muffins with Orange Cream

Craving something sweet? I propose a relatively easy recipe, though you must be careful with the quantities to avoid any unpleasant surprises. For the orange cream, you need: 4 egg yolks, 400 ml soy milk, 100 grams brown sugar, the zest of one orange, the juice of half an orange, and 40 grams of cornstarch. Preparation: It is exactly like the [lemon pastry cream](http://thinkovereatsmart.blogspot.ro/2015/02/breakfast-with-love.html), meaning you whisk the eggs well with the sugar while heating the milk with the orange zest. Once the sugar has melted, add the starch. Remove the milk from the heat when it comes to a boil, and pour it over the egg, sugar, and starch mixture. Stir, then return it to the pot where the milk was heated and cook the cream over low heat. Stir and leave it on the heat for about 40 seconds, then turn off the burner and stir until a thick cream is achieved; toward the end, add the orange juice. Set it aside and cover the cream with plastic wrap. For 4 muffins (which will turn into 8 portions), you need: 1 egg, 25 grams brown sugar, 1 tablespoon carob (if you don't have any, use cocoa), 100 grams whole wheat flour, 100 ml soy milk, 1 teaspoon coconut oil, a pinch of salt, and 1 level teaspoon of baking soda activated with lemon juice. Preparation: First, mix the egg well with the sugar, then add the coconut oil, carob, flour with the pinch of salt and the activated baking soda, and finally the milk. Mix well until you obtain a semi-thick batter. Pour about a finger's height into each muffin tin and bake for 20 minutes over medium heat. Take them out and leave them to cool, then slice them into 2 pieces horizontally. Then, spread the cream on each piece and garnish as you prefer. It goes very well with forest fruits! :) Bon appétit!!!