My husband loves carrot cake, and I wanted to try to make a clean version. A typical carrot cake is loaded with fat and calories. It seemed like I ought to be able to make it healthy. Carrot cake has a ton of carrots in it after all! In the 21 Day Fix Fixate cookbook, there is recipe for a pumpkin muffin with cream cheese filling. I realized that I could use the same concept for a carrot cake muffin. These turned out so good! (With only 84 calories per muffin!)
Servings: 5 (2 muffins per serving)
- 1 cup old-fashioned oats (make sure the container says gluten-free)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1/4 cup baking stevia or 3 tablespoons stevia
- 1/4 cup brown sugar baking Truvia
- 1/2 teaspoon vanilla
- 2 cups of carrots
- 20 pecan halves
- 2 oz fat free cream cheese
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
21 Day Fix Containers (per single serving):
- 1/2 yellow
- 1/2 green
- 1/2 blue
- 1/2 teaspoon
- Preheat oven to 350 degrees
- Prepare muffin tins with cooking spray, paper cups, or silicon cups
- Put all filling ingredients in a small bowl and whip with fork until blended, set aside
- Put all muffin ingredients in a blender and blend until smooth
- Fill 10 muffin cups halfway with muffin batter
- Spoon one teaspoon of cream cheese mixture in center of each muffin cup
- Spoon remainder of batter evenly over each muffin cup
- Bake for 20 minutes or until toothpick comes out clean!
Nutritional Information: Calories 168, Fat 5 g, Cholesterol 84.4 mg, Sodium 406 mg, Potassium 166 mg, Carbs 36.6 g, Protein 6.6 g, Vitamin A 53.2%, Vitamin C 4.6%, Calcium 5.6%, Iron 8.2%
If you have any questions about 21 Day Fix, I would love to answer them. Feel free to contact me in the comments below. Check out my story here.
As I posted last week, I got a KitchenAid stand mixer for my birthday! I was working like crazy to finish my dissertation and didn’t really have time to play with it until this weekend. I decided to using the kneading tool and attempt to make bread. I had never made yeast bread by myself. The last time I “made” any type of yeast bread, I think I was in second grade and “helping” my great-grandmother. Spending that whole day baking is one of the best memories I have of her.
I’ve been slightly addicted to the Sun-Maid raisin bread lately, so I decided to try to find a homemade version online. A quick Google search led me to a recipe titled “World’s Best Cinnamon Raisin Bread.” That sounded promising. Since I am not an experienced bread maker, I left the bread part of the recipe mostly alone, but I played with the filling that creates the cinnamon swirl. I really felt like the bread needed some brown sugar and more raisins.
The bread turned out delicious. I had one mishap in the baking process. Several of the reviewers said that they used less flour than was specified to create a slightly sticky dough that made the bread more moist in the end. I put all of recommended flour in and my dough was still quite sticky. The sticky dough was OK until the point that I needed to roll the dough into a cylinder. It was very difficult to roll. My roll wasn’t symmetric, so my loaf ended up asymmetric. I would suggest adding more flour initially, so I added some flour in the recipe below.
Time Required: About 3 hours
Yields: 1 loaf
- 1/2 cup and 1/2 tablespoon of milk
- 1/3 cup of warm water (must be between 110-115 F)
- 1 (1/4 oz) package of yeast
- 1 egg
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1/3 teaspoon of salt
- 1/4 cup and 3 tablespoons of butter
- 2/3 cups of raisins
- 2-2/3 cups of flour
- Warm 1/2 cup of milk in a small saucepan until it starts to bubble, stirring occasionally. Remove from heat. Let cool until approximately 120 F.
- Dissolve yeast in warm water. Set aside until yeast is frothy, about 10 minutes.
- Mix together yeast/water mixture, 1/4 cup white sugar, egg, salt, 1/4 cup softened butter, 1/3 cup of raisins.
- Knead dough on lightly floured surface until smooth. (Or use your KitchanAid mixer!)
- Melt 1 tablespoon of butter and coat the bottom of a large mixing bowl. Place the dough inside the bowl. Tilt the bowl so that the access butter coats the dough. Put a warm, damp cloth over the bowl and place in oven with the light on. Allow to rise until the dough doubles in size (about one hour).
- Roll the dough to 1/2 inch thickness on lightly floured surface. Moisten the dough with about 1 tablespoon of milk using your hands.
- Mix the 1/4 cup white sugar, brown sugar, cinnamon, and 1/4 cup raisins in a small bowl. Sprinkle over rolled dough.
- Grease a 9 in by 5 in loaf pan with 1/2 tablespoon of melted butter.
- Roll the dough tightly. Pinch ends together. Place dough in loaf pan. Coat the top of the dough with 1/2 tablespoon of melted butter.
- Let rise uncovered in oven with light on for one hour.
- Bake at 350 F for 45 minutes or loaves are lightly browned and sound hollow when tapped.
- Remove from oven. Pour 1 tablespoon of melted butter on top of loaf.
- Allow to cool for 20 minutes in pan. After 20 minutes put loaf on wire rack.
Here are some pictures of my process:
- KitchenAid Stand Mixer (engineeredcreations.wordpress.com)
Cinnamon toast was probably my favorite breakfast as a kid. It’s delicious and not even a little bit healthy.
- Slices of bread of your choice
- Brown sugar
- Preheat oven to 350.
- Butter each slice of bread and place on cookie sheet.
- Top each slice of bread with 1-2 teaspoons of brown sugar. Spread the sugar over the bread with the back of your spoon.
- Lightly sprinkle cinnamon over brown sugar.
- Bake for about 7 minutes. The crust of the bead should be firm. The butter should have melted and mixed with the cinnamon and sugar to form a delicious goo-like substance.