With my husband’s new lifestyle change, I wanted to come up with a relatively healthy and low carb treat for Easter weekend.  I will admit that I am not the biggest fan of Splenda, but until I try out some other zero calorie sweeteners, I know that it is a safe choice that I can bake with while keeping the carb count to a minimum.  These Low Carb Carrot Cupcakes with Cream Cheese Frosting taste anything but healthy, but are truly a dessert you can feel good about eating!

I actually cut the amount of flour down in this recipe and the consistency was quite perfect.  These Low Carb Carrot Cupcakes were so soft and moist which also was a result of the cup of grated carrots that is added into the batter.  Who can complain about getting some additional veggies in your diet while eating a cupcake??

The cream cheese frosting on top of these cupcakes is just as luscious as any frosting you have ever tasted and it only has 1/4 cup of powdered sugar!  Flavored extracts are so great for adding sweet flavor without adding too much extra sugar.

We felt so good about eating these Low Carb Carrot Cupcakes that I called them “muffins” and we ate them for Easter breakfast!

I mentioned that I will be including some nutritional values in my recipes from now on, so please find that information at the bottom of the recipes if you are interested.

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Here is what I shared with you this week:

Zucchini Coconut Muffins

Chocolate Chip Cookie Dough Truffles (and a review of The Cookie Dough Lover’s Cookbook by Lindsay Landis)

And here’s what I bookmarked this week.  It looks like I was craving pasta!  I cannot wait to make each of these recipes!

Roasted Vegetable Mac & Cheese from Gimme Some Oven

Peanut Butter-filled Brownie Cookie Sandwiches form Blue Eyed Bakers

Roasted Cherry Tomato Cappellini from Yummy Mummy

No-bake S’mores Bars from The Domestic Rebel

Have a lovely weekend!

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What will I do when the Olympics are over next week??  I’m beginning to panic.  There is officially a permanent imprint in my couch from where I sit waiting for the next gold medal to be awarded.  So I guess one thing I can do when the Olympics are over is rotate my couch cushions…..

And how is it almost the middle of August already??  Where does summer go?  The one good thing about summer coming to an end is that all of the produce that we have waited all summer for is finally ripe and ready to use!  I picked up some adorable zucchinis a couple of weeks ago and was excited to try a new recipe.  Last year I shared these zucchini recipes with you:

Cream Cheese-swirled Zucchini Bread

Chocolate Chip Zucchini Bread

Oatmeal Zucchini Sandwich Cookies

Zucchini Cupcakes with Caramel Frosting

This year, I am adding Zucchini Coconut Muffins to the mix.

Not only can you feel good about these muffins having a serving of vegetables inside, but they also use less sugar than most recipes and white whole wheat flour.

mix eggs, honey, oil and brown sugar

add ginger, flours, salt, baking powder and baking soda

add zucchini and coconut and mix well

divide into muffin pan and bake

cool completely before glazing

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In my last post I shared some of the reasons that I love brunch.  One of the reasons that I failed to mention was that I have so many recipes in the “Breakfast/Brunch” section of my recipe collection that I am dying to try!  I need excuses like hosting or attending brunches to make these recipes because while I do eat breakfast everyday, it is usually not something quite as indulgent as most of the recipes that I want to try are.

My mother-in-law made these muffins with fresh blueberries and the reason that I loved them so much was because of how cakey they were.  Fresh berries can be more expensive this time of year so I made these with a frozen berry blend of blueberries, raspberries and blackberries and they were just as delicious.  The really special part is the crumby streusel topping which provides a nice crunch and extra sweetness.

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Triple Berry Muffins with Streusel Topping

by Mercedes Porter

Keywords: bake breakfast dessert blueberry fruit raspberry muffin

Ingredients (12 muffins)

• 1 1/2 cups flour, plus 1/3 cup for streusel
• 3/4 cup sugar, plus 1/2 cup for streusel
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup canola oil
• 1 egg
• 1/2 cup milk
• 1 cup berreis (fresh or frozen berries, thawed)
• 1/4 cup butter, cubed
• 1 1/2 tsp cinnamon

Instructions

Preheat oven to 400 degrees and grease or line muffin pan with liners.

In a large bowl, combine 1 1 /2 cup flour, 3/4 cup sugar, salt and baking powder.

Add oil, egg and milk and mix with an electric mixer until well blended.

Fold in blueberries.

To make streusel, in a small bowl, combine 1/2 cup sugar, 1/3 cup flour, butter and cinnamon with a fork.

Fill muffin cups 1/2-2/3 full of batter and sprinkle tops with streusel.

Bake 22-25 minutes or until toothpick inserted into muffin comes out clean.

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combine dry ingredients for muffins

add oil, egg and milk and mix

fold in berries

combine streusel ingredients in a small bowl

fill muffin pan 1/2-2/3 full

sprinkle the streusel over the batter

bake

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