Carrot Cupcakes/Muffins

Often carrot cake can seem like a throw back to the ’70s, when they were dense and tasted ultimately too good for you. This updated version is moist, sweet and has a rich combination of spices that makes it one of the tastiest cakes ever. Adding a bit of orange and lemon zest to the smooth cream cheese icing brings out those bright flavors in the cake. I have served these cupcakes at every occasion, from picnics to weddings; it is even a terrific breakfast treat.
Carrot Cupcakes
Makes 24 cupcakes
Prep Time: 30 minutes
Baking Time: 30 minutes
Level: Easy
Ingredients
For the cake:
1 pound carrots, peeled
1/2 cup crushed pineapple, drained of excess juice
4 large eggs
1 1/2 cups sugar
2/3 cup brown sugar
1 cup oil
2 teaspoons vanilla extract
Zest of 1 orange
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups ground walnuts, lightly toasted (or shredded coconut)
1 cup raisins (or chopped dried cherries)
For the cream cheese frosting:
12 ounces cream cheese, softened
6 ounces (12 tablespoons) unsalted butter, softened
3 cups confectioners’ sugar
Pinch salt
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon orange zest

• Preheat oven to 350 degrees. Prepare muffin tins with papers.

To mix the carrot cake:

• Grate the carrots using the grater attachment on a food processor.

• Then chopped them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer.

• Before measuring the pineapple, press it through a strainer to get rid of the excess juice.
• In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest.
• In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins.

• Fill the muffin cups about 2/3 full. Bake for about 24 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack.

To make the cream cheese frosting:

• Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest.
• Use a pastry bag fitted with a large star tip to decorate the cupcakes with the frosting.

Recipe from by Zoë François at thecookingchanneltv.com

Bran Muffins

yields 4-5 dozen muffins

2 cups 100% bran cereal (fiber one sticks)
4 cups bran flake cereal
2 cups boiling water

3 cups sugar
1 cup butter (I use coconut oil. Melt the oil before incorporating into ingredients)
1 tsp salt
1 quart buttermilk
4 eggs
5 tsp baking soda
5 cups whole wheat flour


Directions:
Pour boiling water over 100% fiber one sticks in a medium bowl and Bran Flakes, cover and set aside mixing occasionally.

After about 30-60 min. In a large mixing bowl if using butter, cream sugar and butter together. Otherwise, mix all ingredients Let mixture sit for 1 hr. Fill muffin cups 3/4 full.

Bake @400 for18-20 minutes. Muffins can be frozen. Or you can keep in fridge for up to 3 weeks. Each muffin contains approx 4 grams of fiber. Enjoy!

*Recipe modified from a recipe given to me courtesy of Sarah Lund

Cilantro Lime Rice

Posted in Side Dish

As much as I love the traditional Mexican rice and refried beans that are often served alongside Mexican food, sometimes it is nice to change it up a bit. Recently I made these shrimp enchiladas, an old favorite I just can’t get enough of. Instead of refried beans, I made these spicy citrus black beans, and instead of Mexican rice, I made this cilantro lime rice. This was a great variation on a theme and the citrus flavors paired well together. Another perk of this recipe in my mind is its simplicity. If a side dish is complicated, I’m not likely to make it, especially when the main dish is fairly involved (as with enchiladas). This is as simple as cooking the rice, blending up the cilantro-lime mixture, and stirring it all together. That’s the kind of side I can handle!

Cilantro Lime Rice

Ingredients:
1 cup long grain rice
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, chopped

Directions:
Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat. Bring to a boil, stir briefly, cover and reduce the heat to low. Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes. (Cooking time can vary depending on the brand of rice. Check the package directions.)

While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.

Source: adapted by Annie's Eats from My Baking Heart, originally from Everyday Food, April 2008

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Broccoli Cheese Soup

1/2 c. onion, chopped
1/4 c. butter
1/4 c. flour
3 c. water (for thicker use only 2 cups)
10 oz. pkg frozen broccoli thawed or steamed. For fresh broccoli 3 cups. Cook until tender.
4 ckn. bouillon cubes (I use Better than Bouillon)
1 pint of half and half (can substitute milk it will just make the soup a little thinner)
1 tsp. Worcestershire sauce
3 c. shredded cheddar cheese

Saute onion until transparent. Add flour until smooth. Gradually add water and stir as you add. Add bouillon and Worcestershire sauce and broccoli, simmer for 10 min. Turn heat off and add cream. Gradually mix cheese until melted.

Recipe courtesy of Sarah Lund

Lemon Poppy Seed Muffins

Yield: about 12 muffins
Ingredients:
For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)

For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

Directions:
Preheat the oven to 350˚ F. Line a muffin pan with paper liners. Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Stir briefly to combine. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, blending well after each addition. Mix in the lemon zest and the vanilla extract. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

Divide the batter between the prepared liners, filling each about two-thirds full. Bake 18 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze. Drizzle a small amount of the glaze over each muffin. Let the glaze set before serving.

Source: adapted from Joy of Baking and Annie's Eats

Pineapple Rice

1 cup long-grain white rice
2 scallions, thinly sliced
1 (8 oz.) can pineapple tidbits, drained
1 tsp. grated fresh ginger

Lime wedges, for serving (optional)

Cook rice according to package directions. Once cooked, mix in the scallions, pineapple tidbits, and ginger. Season with salt and pepper to taste. Fluff with a fork. Serve the kebabs with rice and lime wedges.

Source: adapted from Martha Stewart Living

Baked Cod

This is such a simple low fat meal to prepare. If you can't get cod, most other mild-tasting white fish, such as orange roughy or tilapia. I actually used true cod, or Pacific cod. How long you broil or grill the fish depends on its thickness. As a rule, allow 10 minutes per inch. If it's still not spicy enough for you, try a pinch of cayenne pepper in the mix.

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Ingredients:

• 4 cod fillets (or any mild-tasting white fish)
• 1 tablespoon paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• Half a lemon

Preparation:

Preheat broiler. Spray broiler pan or cookie sheet with nonstick cooking spray.

Combine spices in a small bowl. Sprinkle then rub spice mixture over both sides of fish fillets. Place fish on broiler pan or cookie sheet. Broil for 5-6 minutes until fish flakes easily with a fork, turning once.

Squeeze lemon over cooked fish and serve with couscous or rice, and a selection of vegetables.

Per Serving: Calories 148, Calories from Fat 13, Total Fat 1.4g (sat 0.1g), Cholesterol 63mg, Sodium 122mg, Carbohydrate 2.8g, Fiber 0.7g, Protein 30.5g