Yummy Carrots in a Muffin!!

This past weekend I made a carrot cake for my sister's shower because she really likes it. Well it turned out yummy and everyone enjoyed it!
Today I am home with a sick child so I made carrot muffins and they are yummy too!

Here is my recipe....

I used Agave nectar which comes from the agave plant. It is a sweet liquid with a consistency a bit smoother than honey. Agave is also low on the glycemic index and is metabolized by your body slower than sugar so it has a less severe effect on blood sugar fluctuations. You can find it at any health food store and I bet you’ll find many ways for it to replace sugar in your kitchen. If you want more of a treat you can put icing on them!



Carrot Cupcakes

1 Cup Flour
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Cinnamon
3/4 Cup Agave
1/2 Cup Vegetable Oil
2 Large Eggs
1 1/2 Cup Carrots, peeled and shredded
1/4 Cup Pineapple, drained, crushed in juice

1. Preheat oven to 350 degrees.
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.
3. Using a mixer, beat the agave, oil and eggs until thoroughly combined.
4. Slowly add the dry ingredients to the wet ingredients. Scrape down the sides of the mixing bowl.
5. Add the carrots and pineapple and beat until all the ingredients are thoroughly combined.
6. Line 12 1/3 cup muffin cups with paper liners.
7. Scoop batter into cups, filling 3/4 full.
8. Bake for 30 minutes.
9. Cool (cupcakes can be made 1 day ahead, cover and store at room temperature).
10 Spread top of each cupcake with 2 tablespoons of cream cheese icing and serve.

Cream Cheese Icing (Make 2 Cups)

1 8 oz Package Cream Cheese, room temperature
1/2 Cup Butter, room temperature
4 Tbsp Agave Nectar
1 Tsp Vanilla
1. Place all the ingredients in a mixer and beat on medium to high speed until fluffy.
2. Spread on cupcakes.
Enjoy!

Lori
Happy Cooking!

519-940-1131

My Little Chef Angelina!!!

Here is the Yummy recipe for the Pumpkin Cookies I spoke about last week.

Chewy Pumpkin Cookies

Ingredients
· 1 cup (250 mL) butter
· 1/2 cup (125 mL) granulated sugar
· 1/2 cup (125 mL) brown sugar
· 1 egg
· 1 cup (250 mL) pumpkin puree (canned or homemade)
· 1 cup (250 mL) all purpose flour
· 1 cup (250 ml) whole wheat flour
· 2 tbsp ground flax meal
· 1 tsp. (5 mL) cinnamon
· 1/2 tsp. (2 mL) ground ginger
· 1/2 tsp. (2 mL) baking powder
· 1/4 tsp. (1 mL) baking soda
Cooking Instructions
1. In a large mixing bowl, beat the butter with the granulated sugar and brown sugar until creamy, scraping down the sides once or twice. Add the egg and beat until well mixed, then add the pumpkin puree and continue beating for about a minute.
2. In another bowl, stir together the flour, cinnamon, ginger, ground flax, baking powder and baking soda. Add this mixture to the butter mixture in two or three portions, beating well after each addition. Refrigerate dough for about 1 hour or until firm enough to handle.
3. Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet or two with parchment paper.
4. By hand, roll the dough into 1 to 1-1/2 inch balls. Place on the cookie sheet about 1-inch apart. Bake for 10 to 12 minutes or until bottom is lightly browned and cookie is springy but firm. Remove from cookie sheets and let cool completely.
Servings: Makes 3-1/2 dozen.

Enjoy!!!

Yours in good health,

Lori