Low Glycemic Index Banana Muffins - Recipe

1/2 cup light vegetable oil
1/2 cup packed brown sugar
1 egg, lightly beaten
3 egg whites
1 cup carrots, shredded
1 cup cooking apples, shredded
1 cup raisins
1/2 cup dates, chopped
1/2 cup mixed dried berries
1/2 cup walnuts, chopped
1/2 tsp. nutmeg
1 tsp. baking powder
2 3/4 cups self-rising whole wheat flour
1/2 cup ripe banana, mashed
Preheat the oven to 350F. in a large bowl, combine the oil and brown sugar, and beat with an electric mixer until light and smooth, about 2-3 minutes. Beat the egg and egg whites, one at a time, and then add the carrots, bananas, apples, dried fruit, and walnuts. Sift the rest of the ingredients into a medium mixing bowl. Add them to the carrot mixture, stirring until just combined. 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. Split muffins in half and spread with low-fat margarine before serving.

Makes approximately 12 muffins

Low Glycemic Index Carrot Muffins - Recipe

1/2 cup light vegetable oil
1/2 cup packed brown sugar
1 egg, lightly beaten
3 egg whites
1 cup carrots, shredded
1 cup cooking apples, shredded
1 cup raisins
1/2 cup dates, chopped
1/2 cup mixed dried berries
1/2 cup walnuts, chopped
1 tsp. all spice
1 tsp. baking powder
2 3/4 cups self-rising whole wheat flour

Preheat the oven to 350F. in a large bowl, combine the oil and brown sugar, and beat with an electric mixer until light and smooth, about 2-3 minutes. Beat the egg and egg whites, one at a time, and then add the carrots, apples, dried fruit, and walnuts. Sift the rest of the ingredients into a medium mixing bowl. Add them to the carrot mixture, stirring until just combined. 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. Split muffins in half and spread with low-fat margarine before serving.

Makes approximately 12 muffins

Honey & Fig Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tbsp. vanilla extract
1 cup finely chopped, dried figs

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. 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:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tsp. vanilla extract
1/3 cup honey1 tbsp. grated lemon zest
chopped fresh figs for garnish

2. Beat the cream cheese, icing sugar, vanilla and lemon zest with an electric mixer until soft and creamy. Gently beat in the honey on a low speed until well combined. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice of fig.

Makes approximately 18 cupcakes

Fig and Orange Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tbsp. vanilla extract
1 cup finely chopped, dried figs

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. 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:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tsp. vanilla extract
2 tbsp. orange marmalade1 tbsp. grated orange zest
chopped fresh figs for garnish

2. Beat the cream cheese, icing sugar, vanilla and orange zest and marmalade with an electric mixer until soft and creamy. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice of fig.

Makes approximately 18 cupcakes

Fig and Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tbsp. vanilla extract
1 cup finely chopped, dried figs

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. 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:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tsp. vanilla extract
1 tbsp. grated lemon zest
chopped fresh figs for garnish

2. Beat the cream cheese, icing sugar, vanilla and lemon zest with an electric mixer until soft and creamy. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice of fig.

Makes approximately 18 cupcakes