Healthy Birthday Muffins

 

Happy Birthday Healthy Muffins – 12

I wanted to make birthday cupcakes to take to a friend’s party at a restaurant.

I am not used to baking with ordinary flour or sugar, so I decided to use some healthier ingredients, hoping they would be tasty for everyone. I believe they were a hit.

I used spelt flour so they are not gluten free, but the freshly ground spelt flour contains all the healthy nutrients found in spelt flour.

I chose coconut sugar which is a much healthier low glycemic choice than regular sugar.

I used diary-free yogurt.

I also used avocado oil which is a much healthier fat.

In brackets I have shared other substitutes for those on a restrcted diet!

SPICED CARROT MUFFIN – 1 dozen

1 3/4 cups freshly ground spelt flour (for gluten free use coconut, almond, cassava, or tapioca flour)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/8 teaspoon allspice

1/3 cup coconut sugar (for no sugar use Xylitol, Stevia, Monk Fruit, erythritol, or Tastes like Sugar)

3 eggs

1/2 cup plain unsweetened yogurt (I used dairy free)

1 teaspoon vanilla

1/3 cup avocado oil

1 1/2 cup finely shredded carrots

1/2 cup raisins or cranberries

1/2 cup chopped nuts (optional)

Preheat oven to 400 ° F. Grease 12 muffin holes or use paper liners.

In a large bowl place all dry ingredients; mix with a fork. In a smaller bowl beat together eggs, yogurt, vanilla & oil. Stir carrots and raisins into dry. Pour & mix the wet ingredients into the dry until moist.

Fill each hole 1/2 full. Bake 18 – 20 minutes.

You may wish to enjoy these muffins with butter, but if you want to top them with cream cheese icing, here is a recipe I used yesterday. I used icing sugar, but if I make them for us, I would blend erythritol or monk fruit into a fine powder in a coffee grinder and use it instead.

CREAM CHEESE ICING – enough to decorate 12 muffins. I used pink and white icing.

4 ounces cream cheese

1/4 cup unsalted butter (or a mixture of 50% butter 50% coconut oil)

2 cups icing sugar (or powdered erythritol or monk fruit)

2 tablespoons cornstarch

1 tablespoon meringue powder (I used instant clear gel very successfully)

1/2 teaspoon vanilla

 

Beat cream cheese, softened butter & vanilla well. Mix dry ingredients and add to the wet as you beat. Chill & then mix in a few drops food coloring of choice. Press through cake decorator.

As more & more individuals are facing allergies or intolerances to certain ingredients or foods, many stores are selling a great variety of healthy seeds, flours, sugars and other ingredients. For me the best way to meet these challenges is to make my own recipes so I know exactly what is in the foods we consume. I guess that is one reason why I create my own recipes. Another reason is because we like to enjoy the taste so I add and take away until the food tastes delicious. Winnie