Friday, April 1, 2016

April Fools Dirt Cups

The kid in me loved this setting-nut butter yogurt parfaits with chocolate cake crumb topping.  The best part about it is that my cupcake recipe has 1/3 cup fruit/vegetable serving in each cake!

Chocolate Pear Cupcakes

(Serves 8)

Beat sugar in eggs in bowl of electric mixer.
1/3 cup brown sugar
1 egg

While sugar and eggs are beating, puree pear halves (drained) in food processor.  Add olive oil, vanilla, milk and lemon juice.
1-15 ounce can (drained) pear halves
2 tablespoon olive oil
1/2 cup soymilk
1/2 teaspoon vanilla
1 tablespoon lemon juice

In a separate bowl, mix dry ingredients (cinnamon, flours, cocoa, baking powder and soda.)
1 teaspoon cinnamon
2/3 cup whole wheat pastry flour
1/3 cup all purpose flour
1/4 cup unsweetened cocoa
2/3 teaspoon baking powder
1/3 teaspoon baking soda

Alternately add dry, then wet ingredients to the egg-sugar mixture.  Stir in (DO NOT OVER MIX).  Grease muffin tins with an olive oil spray.  Portion 1/4 cup batter into each tin.  Bake at 375F. for 20 minutes.  Remove from oven when pick inserted into the center of each comes out clean.  Cool 10 minutes on wire rack.

Here's my "Out like a lamb" cupcake I made with the batter yesterday (the last day of March):

The breakfast was served with 1 pickled egg and a fruit smoothie made with equal parts Greek yogurt, skim milk and pineapple in juice.

I always try to get at least 20 grams of high quality protein with breakfast.


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