- 1/2 cup grated coconut
- 1/2 teaspoon finely grated lemon zest
- 1/2 cup chopped pecans or walnuts
- 2 tablespoons of pecans or walnuts for topping (optional)
1. Preheat the oven to 350° F. Line twelve muffin cups with paper liners.
2. Sift together the first six ingredients. In another large bowl, whisk the oil, applesauce, brown sugar, and eggs until well combined. Then whisk in the vanilla and carrots. Add the dry ingredients and mix until combined.
3. Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about twenty minutes. Let cupcakes cool completely.
4. With an electric mixer, beat together first six ingredients of frosting until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining two tablespoons chopped nuts if desired.
5. Alternative to frosting: sprinkle cupcakes lightly with confectioner’s sugar and cinnamon.
Peach and Blueberry Crisp
- Four medium ripe peaches, pitted and sliced
- 1-1/2 cups blueberries
- 2 tablespoons superfine sugar
- Fine grated zest of 1/2 orange
For the topping:
- 3/4 cup all-purpose flour
- Pinch each of salt, ground cinnamon, nutmeg, and ground ginger
- 1/4 cup light brown sugar
- 3/4 stick unsalted butter, diced
- 3/4 cup toasted hazelnuts or almonds, chopped fine
1. Preheat oven to 375° F.
2. In a bowl, toss the peaches with the blueberries, sugar, and orange zest and put them in a 2-1/2 pint baking dish.
3. To prepare the topping: sift the flour, salt, and spices into a bowl and stir in the sugar. Rub in the butter with your fingertips until the mixture blends together. Stir in the nuts.
4. Scatter the topping mixture over the fruit and bake in the oven for about forty minutes, until the topping is golden and crisp, and the juices are bubbling round the edges. Serve with cream, plain yogurt, or reduced-sugar ice cream.
(Recipe adapted from The Healthy Pregnancy Cookbook: Eating Twice as Well for a Healthy Baby by Jane Middleton and George Rapitis.)
