With spring finally arriving in the Northern Hemisphere, so is the time to bake. Sweet and savory treats from across the globe, here are ten great baking ideas from Honest Cooking.
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http://tortatebukura.wordpress.com/2009/07/29/lemon-bundt-cake/
8 oz carrots, medium grate
8 oz whole wheat pastry flour or all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp table salt
6 oz granulated sugar
2 oz blackstrap molasses
2 large eggs
4 oz plain nonfat yogurt
4 oz refined coconut oil or canola oil
Preheat oven to 350F. Lube one regular muffin pan (12 cups) with nonstick spray.
Put carrots in large mixing bowl. Put flour, leaveners, spices, and salt in food processor and process 5 seconds to combine. Add to carrots and toss to coat. Mix sugar, molasses, eggs, and yogurt in food processor and slowly drizzle in oil while still running. Add to carrot mixture and fold until just combined.
Spoon batter into prepared muffin pan and bake on middle rack for about 20 minutes or until muffins pass the toothpick test or until centers reach 205F. Let cool for 10 minutes before removing to cooling rack. You can make the traditional frosting by beating 8 oz cream cheese and 2 oz unsalted butter (both at room temperature) with 1 tsp vanilla extract and 8 oz powdered sugar (sifted), but I usually don't.
http://www.fourgreensteps.com/community/recipes/dessertsagoodies/lemon-blueberry-scones