#57) Hawaiian Drops

This, boys and girls, is my new baking reality - no dairy, no fat, no yolk.... BUT, please don't feel bad for me because these cookies were awesome!!! Jam-packed with pineapple and raisins, the texture was soft and chewy, and with combo of brown sugar, honey, and maple syrup, the flavour had many layers and left me wanting more every time I took a bite.... I have to say, these new restrictions don't seem to be too hard to deal with, my only issue is the change in the texture of my sweet treats, but I am sure I will get used to that... And better yet, now my treats are healthier so I can eat more of 'em, right? :)

Ingredients

1/4 cup flour
2 cups rolled oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 cup brown sugar
2 egg whites
1/4 cup applesauce
3 tbsp maple syrup
1/4 cup honey
1/2 cup raisins
3/4 cup pineapple, crushed with juice

Steps

-Preheat oven to 350°F and grease or line a cookie sheet.
-Mix together dry ingredients. Set aside.
-Beat egg whites to stiff peaks. Add applesauce, syrup, and honey. Mix well.
-Stir in raisins and pineapple.
-Add wet mixture to dry ingredients and let sit for 10 minutes.
-Spoon onto sheet by tablespoonful and bake for 20 minutes.
-Let cool on wire rack.

#55) No-Fat Banana Muffins

So a recent visit to the doctor ended in me being told I have a difficult-to-manage digestive issue... Well, that sounds fun! And when he said "difficult-to-manage" he wasn't joking: no dairy, no red meat, no egg yolk, less sugar, less fat, no alcohol, no carbonated beverages, minimal raw fruits and veggies... I will stop there as not to bore you. Based on that you can imagine the difficulty I am having in the kitchen, both with cooking and baking. I have a pretty good handle on the cooking side of things, finding new ways to dress up chicken and potatoes, but I am still struggling with the baking - I mean really, no butter and no egg yolks?!?!?!
This recipe is my first attempt at something safe for me, and I gotta say I wasn't super pleased, but wasn't super disappointed either. The muffins have a toughness to them, but it is almost forgiven due to the intense banana flavour.... You be the judge!

Ingredients

1 1/2 cups flour
3/4 cups sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 egg whites
2 mashed bananas
1/4 applesauce, unsweetened

Steps

-Preheat oven to 350°F and line 12 muffin cups.
-Stir together dry ingredients.
-In another bowl, mix together wet ingredients. I left some small chunks of banana in my mixture and it was very nice in the end product.
-Add wet ingredients to dry mixture and stir just until combined.
-Divide between 12 muffins cups.
-Bake for 20-25 minutes.

#52) Carrot Muffins & CC Frosting

This recipe was actually one of the first I posted here on Sweet Treats. Since the first time I used this recipe I have never used another... I have played with this one to get it right where I want it and doubt I will ever stray from it. It is rich, heavy enough, and packed with carrot, raisins, and pineapple. This time I decided to add some cream cheese frosting (well, I was more coerced to add cream cheese frosting bc fiance had a craving LOL). But I have to say I am more than happy with the outcome. Not a drop of oil or ounce of butter in the muffins means you can indulge in the creamy frosting, right?

Carrot Muffin
Ingredients

1 1/2 cup flour
1 1/3 cup sugar
1/3 cup raisins
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 tbsp applesauce
2 large eggs
3 cups grated carrot
1 cup canned crushed pineapple, drained (reserve juice and add by tsp if batter is too dry) *I added 2 this time, but it varies

Steps

-Sift together dry ingredients. Set aside.
-Add the pineapple, carrot, eggs, and applesauce to another bowl. Mix until combined.
-Add dry ingredients in thirds, mixing until incorporated after each addition.
-Pour into muffin cups and bake at 350°F for 25 minutes, or until a toothpick comes out clean.

**I made 1 dozen regular muffins and 3 jumbos :)

Cream Cheese Frosting

Ingredients

1 pk light cream cheese
1/2 cup butter
1 cup icing sugar

Steps

-Beat together cream cheese and butter.
-Add icing sugar gradually.
-Beat to a thick consistency.
-Spread on cupcakes and lick the bowl :)

#2) Cooking Light Carrot Muffins

If it is a question of having a sweet tooth, I am guilty as charged. But, this is why I try some healthier recipes every now and then. This one is my favorite light version of carrot cake. Granted, it is not as dense as original carrot cake, and no, it isn't smothered with cream cheese frosting.... BUT it does turn out a tasty sweet treat you can eat without one ounce of guilt.

Ingredients:

1 1/2 cup flour

1 1/3 cup sugar
1/2 cup flaked coconut

1/3 cup raisins (optional)
2 tsp baking soda

1 tsp salt
2 tsp cinnamon

3 tbsp applesauce
2 large eggs
2 cups grated carrot (2 large carrots cut in chunks, if using blender)
1 1/2 cups canned crushed pineapple, drained

Steps:

*I make my muffins using the blender. It is a time saver and keeps the mess contained :)

-Add the pineapple, carrot, eggs, and applesauce to blender. Mix until carrot is grated and ingredients are combined.
-Add cinnamon, salt, baking soda, and coconut to blender. Incorporate well.
-Add sugar and flour and incorporate. If the batter is too dry add reserved pinapple juice by teaspoon until you acheive a better texture.
-If you are using the raisins, add to the blender and pulse just until the are incorporated.
-Pour into muffin cups and bake at 350°F for 25 minutes, or until a toothpick comes out clean.

*Yields 1 dozen muffins :)

Tips:

-Allow muffins to cool before removing from the paper muffin cups. They do not separate well when still hot/warm.

-Spread into a 13x9 inch pan sprayed with Pam for a cake.