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MUFFIN OF THE MONTH- Carrot Cake

MUFFIN OF THE MONTH- Carrot Cake

It's February and most of us are finished being overly restrictive on our "eat clean and stay fit" resolution for the New Year. We're now ready to be a little more realistic about what long term healthy eating should look like. So the MUFFIN OF THE MONTH this time is full of healthy ingredients but it will make you feel like you're having dessert for breakfast. Don't we all deserve that once in a while? Feeling like we get to eat a treat now and then really helps us stay on track for the long term, rather than the unrealistic "perfect eating" we all strive for but undoubtedly can never manage to achieve. These muffins have the decadence of a rich piece of carrot cake, they are  unbelievably moist but have far less fat and sugar than your average carrot cake recipe and really less than your average muffin too. So go ahead and give yourself a little treat for breakfast! It's almost guilt free...especially if you skip the icing or just use the tiniest dollop, just enough to satisfy your sweet tooth lol.

Makes 12.

2 1/2c      flour 

1/2c         brown sugar 

2tsp        baking powder

1tsp        baking soda

1tbsp      cinnamon

1/8tsp     nutmeg

1tsp        ginger

1/2tsp     salt

1/4c        raisons or dried cranberries  

 

2          eggs

1/2c     orange juice

1tbsp   vanilla

1c         apple sauce

1/4c     oil or melted butter    

2c        shredded carrot

Preheat oven to 375. 

In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.

Cream Cheese Icing (optional)

1/2c        cream cheese

2tbsp  butter

3c       icing sugar

1tsp    vanilla 

Toss all the room temperature ingredients into your mixer and whip until smooth.

Place a dollop of icing on the top of each muffin once they are completely cooled. 

TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer and garnishing with a dairy free icing.

 

 

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