Carrot and Date Cupcakes
Jennifer Danter
This is a versatile treat. They make a great cupcake and work equally well as a breakfast muffin. Top with your favourite frosting or spoon Greek yogurt overtop, drizzle with honey, and sprinkle with pinches of date sugar.
1 cup (250 mL) whole dates 1/2 cup (125 mL) water 2 tsp (10 mL) vanilla extract 1 cup (250 mL) grated carrot 3 large free-range eggs 3/4 cup (180 mL) melted coconut oil or vegetable oil 1 cup (250 mL) whole wheat flour 1/2 cup (125 mL) coconut flakes 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) baking soda 1 tsp (5 mL) nutmeg 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) salt 1 cup (250 mL) raisins
Preheat oven to 350 F (180 C).
Line 12-cup muffin tin with paper cups.
Simmer dates with water until very tender. Stir in vanilla. Purée to a smooth paste.
In bowl, beat date purée with carrots and eggs; gradually beat in oil.
In another bowl, stir flour with coconut flakes, baking powder, baking soda, nutmeg, cinnamon, and salt. Stir in carrot mixture, then fold in raisins. Spoon into paper cups.
Bake for 20 to 25 minutes. To test for doneness, insert toothpick into centre of a cupcake; it should come out clean.
Makes 12 cupcakes.
Each cupcake contains: 142 calories, 4 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 33 g total carbohydrates (19 g sugars, 3 g fibre); 267 mg sodium
source: "Make It a Date!", alive #374, December 2013
