Back when I was single and smug, I used to say that life was too short to waste on carob.

That was before I married a man who recently developed an adult-onset allergy to all things chocolate. And before I found some wonderful friends who have severe and unpleasant reactions to caffeine.

Now I believe in knowing what my options are; and for those who, for one reason or another, can't enjoy chocolate, carob can be a tasty possibility.

Carob is made from the edible seed pods of the evergreen that bears its name. Unlike chocolate, it contains neither caffeine nor theobromine, which makes it a safe treat for both people and their pets.

Weighing against these advantages is the fact that carob isn't chocolate with all the bad stuff taken out. It's a different animal altogether. It can have the same harshness of a low-quality dark chocolate without the redeeming chocolaty texture or taste, and sometimes echoes with a faint aftertaste.

So it shouldn't simply be substituted for chocolate. A carob chip cookie isn't going to be the same beast as a chocolate chip one. Carob's distinct flavor needs something strong to back it up; white sugar and flour aren't going to hold their own well with it.

If you're going to make carob cookies, sweeten them with honey or brown sugar. Use oats or oat flour -- you need the body and flavor they'll lend. A peeled chopped apple and a teaspoon of cinnamon stirred in with the carob chips will give you a cookie that can proudly hold its own against any chocolate competitor.

Carob also comes in powder form. This can be used in place of cocoa; but, again, remember that you won't get exactly the same flavor or texture. Be prepared to do a little experimenting to get something you like.

I found a recipe for an old-fashioned muffin known as a puff that works very well with a little carob powder mixed in.

Heat your oven to 350 degrees, and grease nine cups of your muffin tin.

In a large mixing bowl, cream together until light and fluffy 1/3 cup shortening (Crisco, for example, not butter or margarine), half a cup of sugar, and an egg.

In another bowl, stir and toss one and a half cups flour, one and a half teaspoons baking powder, half a teaspoon salt, 1/4 teaspoon nutmeg, and two tablespoons carob powder. Mix with a whisk or fork to incorporate any lumps in the carob.

Add to the sugar-shortening mixture and beat well. Add half a cup of milk (whole or 2 percent milkfat, not skim) and mix again.

Spoon into the muffin tins and bake for about twenty minutes (check at fifteen).

These are lovely as is -- subtle and delicately flavored. My husband described them as tasting like a dark-chocolate muffin. You can ice them and pretend they're cupcakes; or, to make them into traditional puffs, dip them in melted butter while they're still warm, then roll them in cinnamon-sugar. Carob loves cinnamon.