100 Days Project, Baking, Muffins, Recipes, Uncategorized

Day 29 – Carrot Cake Muffins with Cream Cheese Center

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If carrots are good for your eyes, than carrot cake must be even better . . . right!?!

These little Carrot Cake Muffins with Cream Cheese Center, from The Curvy Carrot,  make a yummy breakfast, lunch time treat, or afternoon snack.   They were super quick to put together this morning, and with carrots, raisins, and walnuts, they have to at least be a little bit healthy for you (just ignore all the sugar).

Carrots have been used in sweet cakes since medieval times when sweeteners were scarce and expensive. Carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to find and less expensive. Similarly, during World War II, the popularity of carrot cake was revived in Britain because of rationing. Carrot cakes first became commonly available as a novelty item in restaurants and cafeterias in the United States in the early 1960s.  People liked them so much, that soon carrot cake became a standard desert in restaurants.

Carrot Cake Muffins with Cream Cheese Center

adapted from: The Curvy Carrot

MAKES:12

INGREDIENTS

for the filling:

  • one 8-ounce or 250g package cream cheese
  • 1/4 cup granulated sugar
  • 1/4 teaspoon almond extract or vanilla

for the muffins:

  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, firmly packed
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2teaspoon ground ginger
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 cup grated carrots, lightly packed (about 2 medium carrots)
  • 2/3 cup walnuts, toasted and chopped
  • 2/3 cup raisins, chopped

Preheat the oven to 400 degrees.

Line a cupcake pan with paper liners or brush with melted butter.

For the filling: In a microwave-safe bowl, microwave the cream cheese on low power until softened, about 40 seconds.  Add the granulated sugar and almond extract to the cream cheese mixture, mixing well, and set aside.

For the muffins: In a medium-sized bowl, whisk together the flour, sugars, baking powder, cinnamon, ginger, and salt.

In a separate small bowl, whisk together the eggs, water, and oil. Using a rubber spatula, slowly add the wet ingredients to the dry ingredients and stir until just
combined. Then, fold in the grated carrots, walnuts, and raisins.

Drop about 2 tablespoons of the muffin batter into each muffin cup, making sure to completely cover the bottom.

Using another tablespoon, drop 1 tablespoon of the cream cheese mixture onto the center of each muffin cup.

To complete the muffins, cover each dollop of cream cheese completely with the remaining muffin batter. It is helpful to wet your fingertips a little bit to spread the batter evenly and thoroughly over the tops of each muffin.

Bake the muffins until a cake tester inserted into the center of a muffin comes out clean, about 20 minutes.

Transfer the muffins to a wire rack to cool.

ENJOY!!

 

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100 Days Project, Dairy Free, Raw, Recipes, Snacks, Vegan (with substitutions)

Day 26 – No Bake Granola Bars

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On to Day 26, Herbivores . . .

Today was a busy day, did not have time to grab breakfast, and got home late. These kind of days are where quick snacks come in handy, and quick recipes. I had seen this recipe for easy No Bake Granola Bars on Food52, and figured I would keep it around for one of these short on time days during the 100 Days Project.

All these ingredients are items I normally keep in my pantry, and I think most people will probably have around. I used rolled oats, sunflower seeds, pumpkin seeds, raisins, and dried cranberries, but there are infinite various on this combination. You can easily tailor the recipe to suit your personal tastes. Some other suggestions might be chocolate chips, dried pineapple, cashews, almonds, coconut, or dried cherries, and these granola bars could easily be made gluten free by using puffed millet and other gluten free cereals instead of oats. This recipe can also be made Vegan by substituting the honey with agave nectar or brown rice syrup. Personally I love honey though, I think honey is one of the main reasons I am not Vegan. Well . . . honey and cheese.

No Bake Granola Bars

From: Food52

MAKES:10-12

INGREDIENTS

  • 2 1/2 cups rolled or quick oats
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 2/3 cups peanut or almond butter
  • 2/3 cup honey (adjust based on how well things stick together)
  • 1/8 teaspoon sea salt (adjust based on which nut butter you use)

Mix oats,  seeds, and fruit in a large bowl

I a small bowl, whisk together nut butter, sweetener, and sea salt. I used a half and half combination of Pics Peanut butter and Almond butter, mostly because I did not have enough peanut butter on its own, but also because I thought it would give an interesting taste.  If you are in New Zealand, where it is easier to find solid honey than liquid honey, put the solid honey in the microwave for 30 seconds to loosen it up before trying to whisk it into the peanut butter.
Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more honey.
Press mixture into a shallow baking dish that you’ve lined with foil, saran wrap, or baking paper. Cover with more foil/saran, press well into the baking dish (Iused the bottom on another baking dish for this in order to make sure the pressure was flat and even), and refrigerate for 4 hours.
Cut into bar shapes, wrap, and keep refridgerated till ready to use. They will last two weeks in the fridge.
ENJOY!!
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