Why We Love It
Just because you're watching your waistline doesn't mean you can't have a cupcake or two. This guilt-free dessert option disguises two of nutrition's most important characters-fruits and vegetables-offering both a delicious and healthy treat. It's not every day that your diet can get the best of both worlds, so eat up!
What You Need
¦ Cooking spray (optional)
¦ 1/2 cup all-purpose flour
¦ 1/2 cup whole-wheat flour
¦ 1 tablespoon soy flour
¦ 2 tablespoons wheat germ
¦ 1/2 cup bran flakes cereal or old-fashioned oats
¦ 1/4 cup ground flaxseed
¦ 1 teaspoon baking soda
¦ 1 teaspoon baking powder
¦ 1 teaspoon ground cinnamon
¦ Pinch of salt
¦ 1 large egg
¦ 1/4 cup packed light brown sugar
¦ 2 tablespoons extra-virgin olive oil
¦ 1 teaspoon vanilla extract
¦ 2/3 cup plus 1 tablespoon whole milk
¦ 3/4 cup grated or finely chopped carrots, zucchini and/or spinach
¦ 3/4 cup grated or finely chopped fresh or dried apples, pears, pineapple and/or raisins
Prep: 20 minutes ' Cook: 24 minutes ' Yield: 24 Cupcakes
Preheat oven to 350 F and line mini muffin pan with paper liners or cooking spray.
Whisk the flours, wheat germ, bran flakes, flaxseed, baking soda, baking powder, cinnamon and salt in a large bowl; set aside.
Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit, and mix well.
Pour the wet ingredients into the dry mixture and stir just until blended. Spoon the batter into the prepared pan, filling each cup three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.
Rather than reaching for paper cupcake liners on your next venture to the baking aisle, snag a set of silicone baking cups instead. A set of 12 nonstick, reusable cups-which can be used for both cupcakes and muffins-will run you about $20, but will last indefinitely. Beyond the easy clean-up, these cups will keep you from creating unnecessary waste every time you get a sweet tooth.