Wild Rice Muffins - Recipe

1/3 cup wild rice, soaked in cold water for about 2 hours
2 eggs
1 1/4 cups milk
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1/3 cup packed brown sugar
1/2 tsp. all-spice
1 tbsp. baking powder
3 tbsp. chopped dried prunes
3 tbsp. chopped hazelnuts
4 tbsp. chopped dried peaches

Drain the wild rice. Place rice in a medium saucepan, cover with 2 cups cold water and bring to a boil. Simmer for 50 minutes, until the rice is tender. Drain the rice and rinse it under cold water. Set aside to cool. Preheat the oven to 375F. In a medium bowl, beat the rice, eggs, milk and butter with an electric mixer until combined. In a large bowl, combine the flour, bran, sugar, baking powder and all spice. Add the cooled rice mixture and stir until just combined. Fold in the prunes, peaches and hazelnuts until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Low-Fat Chocolate Raspberry Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract
1/2 cup fresh raspberries, lightly mashed


1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and raspberries and  stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. raspberry extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Top with a fresh raspberry, if desired.

Makes approximately 12 cupcakes

Low-Fat Chocolate Hazelnut Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract
3 tbsp. roasted hazelnuts, chopped
1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and hazelnuts and  stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. almond extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Sprinkle with chopped hazelnuts, if desired.

Makes approximately 12 cupcakes

Low-Fat Chocolate Chip Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract

1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. orange extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Sprinkle with chocolate chips, if desired.

Makes approximately 12 cupcakes

Lemon & Thyme Couscous Mini Cakes - Recipe

1/2 cup couscous
1/2 cup boiling water
2 cups all-purpose flour
2 tbsp. confectioners/icing sugar
1 tbsp. baking powder
pinch of salt
1 tsp. toasted cumin seeds
1 tsp. ground coriander
1 egg
4 tbsp. olive oil
1 tbsp. lemon zest
2 tbsp. chopped flat-leaf parsley
1 tsp. chopped preserved lemon
1 tbsp. chopped thyme leaves


Preheat the oven to 350F. Line a mini muffin pan with baking cups. Put the couscous in a medium bowl and pour the boiling water over it. Cover the bowl and leave for 5 minutes to allow the grains to absorb the liquid. Remove the cover and fluff the grains with a fork. Mix the dry ingredients in a bowl with a spoon. Beat the egg and oil in a large bowl with an electric mixer until combined. Add the couscous and the dry ingredients and mix until nearly combined. Fold in the lemon zest, lemon preserve, thyme and parsley. Spoon a heaping tablespoon into each well of the muffin tin. Bake for 15-20 minutes. Remove pan from the oven and cool for 5 minutes. Remove mini cakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 24 mini cakes

Couscous & Cilantro Mini Cakes - Recipe

1/2 cup couscous
1/2 cup boiling water
2 cups all-purpose flour
2 tbsp. confectioners/icing sugar
1 tbsp. baking powder
pinch of salt
1 tsp. toasted cumin seeds
1 tsp. ground coriander
1 egg
4 tbsp. olive oil
1 tbsp. lemon zest
2 tbsp. chopped flat-leaf parsley

2 tbsp. freshly chopped cilantro

Preheat the oven to 350F. Line a mini muffin pan with baking cups. Put the couscous in a medium bowl and pour the boiling water over it. Cover the bowl and leave for 5 minutes to allow the grains to absorb the liquid. Remove the cover and fluff the grains with a fork. Mix the dry ingredients in a bowl with a spoon. Beat the egg and oil in a large bowl with an electric mixer until combined. Add the couscous and the dry ingredients and mix until nearly combined. Fold in the lemon zest, cilantro and parsley. Spoon a heaping tablespoon into each well of the muffin tin. Bake for 15-20 minutes. Remove pan from the oven and cool for 5 minutes. Remove mini cakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 24 mini cakes