Page 52 - Flathead Beacon // 8.31.16

SIDE DISH MELISSA D’ARABIAN CARROT AND QUINOA
MINI-MUFFINS
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THE REASON CUPCAKES TOOK the baking world by storm a few years ago is because, in short, they are awesome. A sweet little pack- age of moist, crumby goodness topped with a dollop of creamy, fatty frosting — I understand my four daughters’ (and America’s) obsession.
For the healthy eater, cupcakes might seem like a non-starter; completely o the table. Except, my 10-year-old daugh- ter, Charlotte, did something very wise that changed everything for me last year.
At someone else’s party, she chose a mini-cupcake over a regular-sized cup- cake, which frankly puzzled me, given the “more-is-more” tendency normally driving my children’s sugary-treat deci- sions. Her reason? Because it was “cuter.” To her, tiny was darling, and that made it better. I could use that to my advantage, I decided. And so can you.
I have always loved the automatic por- tion control that comes with using a reg- ular mu n tin — I bake up everything from scalloped potatoes to huevos ran- cheros mu n-sized. And mini-mu ns are perfect for healthier mu n batters — the smaller size is more forgiving on the texture front, so you can load up batters with protein and ber (think whole grain ours, nuts, seeds, shredded veggies) and they will still be tasty, where full-sized mu ns can feel denser more easily.
I make all sorts of avors of mini-muf- ns, and keep them in my freezer in resealable plastic bags for last minute snacks and even breakfast on the go — they thaw in minutes on the counter.
Using my carrot and (leftover, repur- posed) quinoa mini-mu n as a base, I added a reduced sugar frosting out of cream cheese and orange juice, and voila: the mini-mu n became a “cup- cake.” Suddenly, I had very reasonable dessert! And, if you want to skip the frost- ing altogether, then keep this little guy as a mini-mu n, no problem — they are a treat either way.
Mini Quinoa-Carrot Cakes
Start to nish: 30 minutes, plus cool- ing time
Servings: 20 mini cupcakes
1 1/4 cups nely-milled almond our 1/2 cup cooked quinoa
1/2 t baking powder
1/2 t baking soda
1 teaspoon ground pumpkin pie spice
(or ground cinnamon)
1/4 teaspoon salt
2 tablespoons coconut oil, melted
2 eggs
1/4 cup sugar (agave or maple syrup
could also be used)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon fresh orange juice (or other
citrus)
1 large banana, mashed well until
creamy (about 1/2 cup)
1/3 cup nely-grated carrot (about one
carrot), gently squeezed dry in a paper towel
Cream Cheese Frosting (optional):
4 ounces (1/2 cup) light cream cheese 1/4 cup powdered sugar
1-2 tablespoons fresh orange juice (or
other citrus)
Orange zest, for garnish, optional
Preheat oven to 350 F. In a large bowl, whisk together the almond our, baking powder, baking soda, pumpkin pie spice, and salt and set aside.
In a small bowl, vigorously whisk the oil, sugar, eggs, almond extract and orange juice until pale and creamy (about 2 minutes). Mix wet ingredients into dry ingredients and stir with a wooden spoon until blended. Add the banana and carrot and mix well.
Spoon into mini-mu n tin lined with paper liners (or sprayed well with non- stick spray). Fill about 2/3 full. Bake until cooked through, about 15 minutes. Meanwhile make the frosting by whisk- ing together the cream cheese, powdered sugar and lemon juice until completely smooth. Cool cupcakes completely, and frost if desired.
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AUGUST 31, 2016 // FLATHEADBEACON.COM