Gourmet Treats

Pupcakes

3 cups water
2 carrots, shredded
1 egg
1/2 tsp vanilla
2 tbs honey
2 ripe bananas, mashed
4 cups whole wheat flour
1 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon

Preheat the oven to 350°F.

In a large mixing bowl, blend the water, carrots, egg, vanilla, and honey.
In a separate bowl, mix the flour, baking powder, nutmeg, and cinnamon.
Pour the flour mixture into the carrot mixture and mix throughly.
Spray a 12-cupcake pan with nonstick spray.
Fill each cup about 3/4 full.
Bake for 50-60 minutes.
Cool before serving.

Teva’s Mini-cakes

3 ripe bananas, mashed
3/4 c. unsweetened applesauce
3 eggs
1 1/2 c. whole wheat flour
3/4 c. oats
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. vanilla

Mix bananas and applesauce together in large bowl. Add in eggs and vanilla and mix well. Combine all dry ingredients together and add into the wet ingredients. Spoon into muffin cups or greased muffin tins. Bake at 350 degrees for 25 minutes.

Once the mini-cakes are cool, remove paper liner (if used) and frost!

Frosting for Mini-cakes

1/2 brick lite cream cheese
1/4 c. natural peanut butter
2 ripe bananas, mashed

Small cookies or banana slices for toppers

Combine all ingredients and mix well. Frost each muffin, then top with a cookie or banana slice. Keep refrigerated!

Teva's Pumpkin-Oat Muffins

1 1/2 C. whole wheat flour
3/4 C. slow oats (old fashioned)
2 tsp. pumpkin pie spice (plus a dash of cinnamon)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 C. pure pumpkin (not pumpkin pie filling)
1/3 C. apple or pineapple juice
2 eggs (large)
1/2 C. honey
1/3 C. canola oil
2 Tbsp. oats to top the muffins if desired

Preheat oven to 375F. Grease mini muffin tins. Combine dry ingredients in a large bowl. Set aside. Combine wet ingredients in order above in another bowl. Mix in between adding ingredients. Heat the honey first so it will pour more smoothly (in microwave for a few seconds works well).

Combine wet with dry ingredients and stir until blended. Spoon into muffin tins - about 3/4 full. Sprinkle oats on top if desired, and bake for 9-11 minutes.

Makes 36-40 small muffins. If you want to make regular sized muffins, cook for 23-27 minutes.

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