Safflower oil (optional) —
To coat muffin tins
2 Eggs
3 tb Pineapple juice
1/4 c Lowfat buttermilk
1/4 c Safflower oil
1 c Whole-wheat pastry flour —
Sifted
2 ts Baking powder
1/2 ts Salt or herbal salt
Substitute
1 tb Cinnamon
1 ts Nutmeg
1/3 c Chopped walnuts
1/2 c Raisins or dried currants
3/4 c Crushed pineapple
1/4 c Date sugar
1 c Grated carrots
4 oz Lowfat cream cheese
1 tb Vanilla extract
2 tb Maple syrup
1. Preheat oven to 350 degrees F. Lightly oil a 12-hole muffin tin or line
with cupcake papers.
2. Separate eggs. Place egg yolks in a large bowl and add pineapple juice,
buttermilk, and the 1/4 cup safflower oil. Mix well and set aside.
3. In a separate bowl mix flour, baking powder, salt, cinnamon, and nutmeg.
Set aside. Beat egg whites until stiff peaks form.
4. In another bowl combine walnuts, raisins, pineapple, date sugar, and
carrots. Add egg yolk mixture and stir well. Make a well in center of dry
ingredients and pour in carrot mixture. Mix until just blended. Fold in egg
whites.
5. Spoon batter into prepared muffin tin, filling cups two thirds full.
Bake until firm in center (about 15 minutes).
6. While cupcakes are baking, mix cream cheese, vanilla, and maple syrup
until smooth and creamy. Let cupcakes cool, then frost with cream cheese
mixture.
Yields
12 Servings