Carob muffins with orange cream

Looking for something sweet? I propose a relatively easy recipe, though you must be careful with the quantities so you don't have 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 from half an orange, and 40 grams cornstarch. Preparation: It's just like a lemon pastry cream; that is, whisk the eggs well with the sugar while heating the milk with the lemon zest. After the sugar has dissolved, add the starch. Remove the milk from the heat when it boils and pour it over the egg, sugar, and starch mixture. Stir, then return to the pot where the milk was heated and cook over low heat. Stir and leave on the heat for about 40 seconds, then turn off the heat and keep stirring until a thick cream is obtained, adding the orange juice towards the end. Set it aside and cover the cream with plastic wrap. For 4 muffins (which will turn into 8 pieces), you need: 1 egg, 25 grams brown sugar, 1 tablespoon carob powder (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 leveled teaspoon 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, followed by the milk. Mix well until you get a semi-thick batter. Pour about a finger's width into each muffin tin and bake for 20 minutes over medium heat. Remove them and let them cool completely, then slice them into 2 horizontal halves. Then, spread the cream on each piece and garnish as you prefer. It pairs very well with forest fruits! Enjoy!