Healthy Carrot and Raisin Cake Muffins

Carrot Cake Muffins 2

What’s that? Healthy? I know most my baked goodies aren’t considered healthy. But surprise! I am actually sharing a healthy recipe with you. Well, mostly healthy.  I used  all purpose flour since I did not have whole wheat flour in my pantry.  Be sure to fill your muffin tins to the top as these muffins do not rise very much. You can see how squat mine are. Oh well. It’s always good to learn something new.  This recipe yields 12 muffins.  (Or 16, if you didn’t fill your muffin tins all the way like I did. Oops.)

INGREDIENTS:

  • 3 eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup maple syrup
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 carrots shredded or grated
  • 1 1/2 cup whole wheat flour (all purpose flour works too)
  • 1 3/4 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1 cup raisins

FROSTING INGREDIENTS:

  • 8 ounce cream cheese, softened
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

DIRECTIONS:

  1. Preheat oven to 350 F degrees.  Prepare muffin/cupcake tin by greasing with baking spray.
  2. In a large bowl whisk eggs until light and fluffy.
  3. Add the sour cream (or Greek yogurt) and whisk again until mixture is smooth.
  4. Pour in the maple syrup, milk and vanilla extract. Beat the mixture again until smooth.
  5. Add the shredded/grated carrots, flour, baking powder, cinnamon and raisins over the wet batter. Using a rubber spatula to fold the wet and dry ingredients together just until combined.
  6. Portion the batter evenly into your prepared 12 cup muffin tin.
  7. Bake for 18-20 minutes until the muffins have risen and set.

FROSTING DIRECTIONS:

  1. Beat the cream cheese in a small bowl until smooth.
  2. Add the maple syrup, vanilla extract and lemon juice and beat again until the mixture is well combined.
  3. Once the muffins have cooled add a dollop of frosting on top of muffins.
  4. Optional: garnish with grated carrots.

Carrot Cake Muffins 1

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Lemon Butter Cookies

Lemon Butter Cookies plated

Spring is here, but you wouldn’t know it by the dark and gloomy days we’ve been having around here. Cheer up. I have a cookie that will brighten your day. They are flakey on the outside and chewy on the inside. And the tangy lemon flavor combined with the sweet butter cookie is like a bite of sunshine.

INGREDIENTS:

  • 2 1/4 cups all purpose flour
  •  1 1/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 10 tablespoons unsalted butter, room temperature
  • 1 package (8 ounces) cream cheese, softened
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 teaspoons grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 10 drops yellow food coloring
  • 3/4 cups powdered sugar

DIRECTIONS:

  1. In a medium bowl, whisk flour, baking powder and salt.
  2. In a large bowl using a hand mixer, beat butter, cream cheese and butter until light and fluffy. 1-2 minutes.
  3. Beat in eggs, lemon zest and juice, vanilla and food coloring.
  4. Beat in dry ingredients until just combined.
  5. Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
  6. Preheat oven to 325 F degrees and line baking sheets with parchment paper or silicone mats.
  7. Roll dough into 2 inch balls then roll in powdered sugar and place on baking sheets. Let sit for 2 minutes until sugar is absorbed, then reroll in powdered sugar.
  8. Place about 2 inches apart on prepared baking sheets and bake until cookies crackle and set but still slightly soft in center, 17-19 minutes.
  9. Transfer to a cooling rack  and let cool completely.
  10. This recipe yields 24-30 cookies depending on how evenly you roll your cookie dough. One day I am going to invest in a dough scoop so I can have uniform cookies. I  sprinkled a little extra powdered sugar on the cookies when cooled, but that is not necessary.

Lemon Butter Cookies