Gluten-Free Apple Spice Cupcakes - Recipe

for the cupcakes:
1 box gluten-free yellow cake mix
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2/3 cup water
1/2 cup butter, room temperature
2 tsp. gluten-free vanilla
3 eggs
1 cup apple, peeled and chopped

1. Preheat the oven to 350F. Place all ingredients, except for apple, in a large bowl or stand mixer and beat on low speed for 30 seconds. Continue to beat on medium speed for about 2 minutes. Gently fold in the apple 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 pans from the oven and cool completely.

for the frosting:
1/2 cup unsalted butter, room temperature
6 oz. gluten free cream cheese, room temperature
3 1/2 tbsp. pure maple syrup
2 cups icing sugar

2. In a medium bowl, beat together butter, cream cheese, and maple syrup until smooth and creamy. Add icing sugar half a cup at a time and continue beating until all sugar is incorporated. Frost each cupcake with a piping bag fitted with a large open star tip, such as a Wilton 1M. Sprinkle chopped candied walnuts on top, if desired.

Makes approximately 18 cupcakes

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

Low-Fat Carrot Orange Cupcakes - Recipe

for the cupcakes:
2 cups self-rising flour
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. ground ginger
3/4 cup packed brown sugar
1/2 cup carrots, shredded
1/2 cup walnuts, roughly chopped
3/4 cup bananas, mashed
2 eggs, lightly beaten
2/3 cup vegetable oil
1 tsp. orange extract
1 tsp. ground cumin


1. Preheat the oven to 350F. In a large bowl, combine all the cupcake ingredients. Beat on a low speed with an electric mixer until all the ingredients are 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.

for the frosting:
1 cup fat-free cream cheese
1 cup icing sugar, sifted
1 tsp. vanilla extract
4 tbsp. walnuts, chopped
orange zest, if desired

2. Combine cream cheese with icing sugar and vanilla in a medium bowl with an electric mixer. Beat until smooth and creamy. Fold in the walnuts until evenly dispersed. Frost each cupcake with a knife or beveled spatula. Top each cupcake with a sprinkling of orange zest, or a baby carrot if desired.

Makes approximately 12 cupcakes

Low-Fat Carrot Ginger Cupcakes - Recipe

for the cupcakes:
2 cups self-rising flour
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. ground ginger
3/4 cup packed brown sugar
1/2 cup carrots, shredded
1/2 cup walnuts, roughly chopped
3/4 cup bananas, mashed
2 eggs, lightly beaten
2/3 cup vegetable oil

1. Preheat the oven to 350F. In a large bowl, combine all the cupcake ingredients. Beat on a low speed with an electric mixer until all the ingredients are 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.

for the frosting:
1 cup fat-free cream cheese
1 cup icing sugar, sifted
1 tsp. vanilla extract
4 tbsp. walnuts, chopped
3 tbsp. candied ginger, chopped
2. Combine cream cheese with icing sugar and vanilla in a medium bowl with an electric mixer. Beat until smooth and creamy. Frost each cupcake with a knife or beveled spatula. Top each cupcake with a sprinkling of chopped walnuts and ginger.

Makes approximately 12 cupcakes

Low-Fat Carrot Walnut Cupcakes - Recipe

for the cupcakes:
2 cups self-rising flour
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. ground ginger
3/4 cup packed brown sugar
1/2 cup carrots, shredded
1/2 cup walnuts, roughly chopped
3/4 cup bananas, mashed
2 eggs, lightly beaten
2/3 cup vegetable oil

1. Preheat the oven to 350F. In a large bowl, combine all the cupcake ingredients. Beat on a low speed with an electric mixer until all the ingredients are 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.

for the frosting:
1 cup fat-free cream cheese
1 cup icing sugar, sifted
1 tsp. vanilla extract
4 tbsp. walnuts, chopped
12 walnut halves

2. Combine cream cheese with icing sugar and vanilla in a medium bowl with an electric mixer. Beat until smooth and creamy. Fold in the walnuts until evenly dispersed. Frost each cupcake with a knife or beveled spatula. Top each cupcake with a walnut half.

Makes approximately 12 cupcakes

Walnut & Rosewater Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. rosewater

1. Preheat the oven to 350F. Combine all cupcake ingredients in a medium bowl and beat with an electric mixer 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 pans 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, room temperature
1 1/2 cups icing sugar, sifted
2 tbsp. rosewater
3 tbsp. walnuts, chopped

2. Combine the cream cheese and icing sugar in a medium bowl and beat with an electric mixer until soft and creamy. Add the rosewater and walnuts and stir well. Frost each cupcake. Garnish with additional chopped walnuts, if desired.

makes approximately 12 cupcakes

Strawberry & Walnut Friands - Recipe

1 3/4 cups unsalted butter, softened
1 cup ground almonds
6 egg whites
2/3 cup all-purpose flour
3/4 cup fresh strawberries, chopped1/4 cup walnuts, chopped
1/2 cup confectioners/icing sugar

Preheat the oven to 350F. Grease 12 wells of 1 or 2 friand pans with butter or shortening. Mix all of the ingredients in a large bowl. Pour the batter into the pans. Bake for 25 minutes, until golden and firm. Remove pans from the oven and cool for 5 minutes. Turn the friands out of the pan onto a wire rack and cool for an additional 45-55 minutes. Serve dusted with icing sugar, fruits, whipped cream, or ice cream.

Makes approximately 12 Friands

Fieldberry & Coffee Muffins - Recipe

2 tbsp. boiling water
2 tbsp. instant coffee granules
1 tbsp. milk
1/2 cup unsalted butter, melted
3 tbsp. walnuts, chopped
3 1/2 cups self-rising flour
1 1/3 cups confectioners/icing sugar
1 tsp. baking soda
2 eggs, lightly beaten
1 1/2 cups buttermilk
1 cup fresh/frozen thawed field berries 
(such as raspberry, blueberry, blackberry, strawberry blend)
Preheat the oven to 400F. In a cup or small bowl, pour 2 tbsp of boiling water over the instant coffee. Stir in the milk (not the buttermilk) , and set aside to cool. In a medium bowl, mix the walnuts, flour, sugar,, and baking soda with a spoon or whisk. In a large bowl, beat the eggs and buttermilk with an electric mixer until well combined (about 2-3 minutes). Stir in the cooled coffee. Add the flour mixture into the buttermilk mixture stirring with a spoon or whisk until nearly combined. Gently fold in the field berries with a large spoon or spatula 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. Cool muffins for 10 minutes, then remove from the pan. *These muffins are best served warm.*

Makes approximately 12 muffins

Gluten-free Apricot Muffins - Recipe

2 3/4 cups gluten-free all-purpose flour
3/4 cups confectioners/icing sugar
1 1/2 tbsp. baking powder
pinch of salt
2 lightly beaten eggs
4 tbsp. butter, melted
1 1/4 cups milk
1 tsp. vanilla extract
1 cup roughly chopped walnuts
1/2 cup chopped dried apricots

Preheat the oven to 400F. In a medium bowl, mix the flour, sugar, baking powder, and salt. In a large bowl, beat the eggs, butter, milk and vanilla. Add the dry ingredients to the wet ingredients and stir until nearly combined. Fold in the walnuts and apricots 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 30 minutes.

Makes approximately 12 muffins

*Serve these muffins warm with a cup of your favorite tea, such as an earl gray with vanilla, and enjoy this warm, fiber packed breakfast or brunch treat.*

Walnut & Cinnamon-Frosted Banana Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1/4 tsp. nutmeg
1 cup bananas, mashed (about 2 large ripe bananas)

1. Preheat the oven to 350F. Combine the butter, sugar, flour, eggs, and nutmeg in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the mashed bananas with a large spoon or spatula 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 pans from the oven and cool for 5 minutes. Remove cupcakes from pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup cream cheese
1 1/2 cups confectioners/icing sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
3 tbsp. chopped walnuts
1 tsp. cinnamon
additional walnut halves, if desired for topping

2. Beat the cream cheese in a large bowl with an electric mixer on low speed until soft and smooth. Add the icing sugar, lemon juice and vanilla and beat on medium speed until well combined. Fold in the chopped walnuts and cinnamon with a large spoon or spatula until evenly dispersed.  Swirl the frosting onto each cupcake with a beveled spatula or piping bag. Top each cupcake with a walnut half if desired for decoration.

Makes approximately 18 cupcakes

Orange Walnut Ricotta Cheesecake Cupcakes - Recipe

1 cup graham cracker crumbs
3 tbsp. margarine, melted
2 tbsp. honey
2 1/2 cups part-skim ricotta cheese
4 eggs
1 1/2 cups confectioners/icing sugar
1 tsp. orange extract
1/2 cup chopped walnuts
additional chopped walnuts and/or honey, if desired

Preheat the oven to 325F. In a food processor, combine the cracker crumbs, margarine and honey. Spoon 1 tablespoon of the mixture into each well of a muffin tin lined with baking cups. Press the mixture firmly into the bottom. Chill for 20-30 minutes (or until set).

In a large bowl, beat the ricotta with an electric mixer on low-medium speed until soft. Beat in the eggs, icing sugar and orange extract until well combined. Gently fold in the walnuts with a large spoon or spatula, until evenly dispersed. Spoon 1/4-1/3 cup of cheese mixture on top of graham crumbs. Bake for 25 minutes. Remove from oven and cool for 5 minutes. Remove mini cheesecakes from the pan and cool on a wire rack. Store in the fridge until ready to serve. Drizzle with a little honey and sprinkle a few chopped walnuts on top before serving, if desired.

Makes 12 mini cheesecakes