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Featured Blogger: Brown Eyed Baker

Doggie Pupcakes with Greek-Yogurt Peanut Butter Frosting

Ingredients:

For the Pupcakes:
  • ½ cup whole wheat flour (can substitute other if wheat sensitive)
  • 1 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 1/3 cup unsweetened applesauce
  • 1 egg
  • 2 tablespoons honey

For the Frosting:

To see how to make this recipe click here. 

  • Doggie Cupcakes with Greek Yogurt Peanut Butter Frosting
Featured Blogger: Diane Boyd

Zucchini Bread with Pumpkin Seeds

Ingredients:

  • 1 pound zucchini (about 2 medium)
  • 1 1/2 cups sifted all-purpose King Arthur flour
  • 1 1/2 cups 100% white whole wheat King Arthur flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 6 tablespoons canola oil
  • 6 tablespoons Cabot Lowfat Greek Yogurt
  • 2 teaspoons vanilla extract
  • 2 Tablespoons pepitas (pumpkin kernels)
  • cooking spray
  • equipment : 2 8x 4 inch loaf pans

To see how to make this recipe, visit Capefearnutrition.com.

 

  • Zucchini Bread with Pumpkin Seeds
Featured Blogger: Brown Eyed Baker

Apple & Cheddar Pupcakes

Ingredients:

  • 1½ cups King Arthur All-Purpose Flour
  • ¼ cup traditional rolled oats
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup applesauce
  • ½ cup water
  • ¼ cup vegetable oil
  • 2 tablespoons honey
  • 2 eggs
  • 1 apple, peeled, cored and minced
  • 1 cup grated Cabot Seriously Sharp Cheddar

To see how to make this recipe, visit Brown Eyed Baker.

 

  • Apple & Cheddar Pupcakes