Tunisian sorghum flour cupcake ( droo )

sorghum flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour adds healthy fats and protein.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Mix 1.5 cups sorghum flour and 0.5 cups all-purpose flour with 1 teaspoon baking powder and a pinch of salt in a bowl.

In another bowl, mix 0.5 cups milk, 0.5 cups vegetable oil or canola oil, and 1 egg (add a second egg if the first is small).

Add blossom water or rose water (50 ml or 4 tablespoons) to the wet mixture.

Combine the dry ingredients with the wet ingredients until well mixed.

Add any nuts or dried fruits you like, such as raisins or sesame seeds.

Preheat the oven to 350°F (175°C).

Spoon the batter into cupcake liners or a cake pan.

Bake for 15-20 minutes, checking with a knife to see if it comes out dry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens