AUTHOR: Carolyn Savage | POSTED: May 22, 2012 | COMMENTS: 2 Comments
CATEGORIES: Love This...Not So Much,
I’m a birthday treat traditionalist. Meaning, although I love providing my family with wholesome, healthy meals, when it comes to birthdays, I say let the cake and ice cream fly. I guess this is why I was so dumbfounded when I approached MK’s preschool teacher to ask for a birthday treat suggestion. First let me say, I adore MK’s preschool. It’s a traditional Montessori school, and the educational approach utilized in her classroom is the best I’ve ever seen. That being said, it’s also a pretty Earthy, organic place. Although I do buy organic products, there is not a person in my life that would describe me as “Earthy”.
So…when I asked MK’s teacher for some birthday treat suggestions I was thinking she might let me know if there were some foods to avoid due to allergies, or some cute ideas she’s seen other moms whip up. When she suggested I bring in boxes of Raisins, I thought she was joking.
She was dead serious. Raisins. Yikes.
Now I was in a pickle because there was no way I was heeding her suggestion. Why? Well, not only do I think birthday treats should be…well…treats, but let’s face it…my kids are at a higher risk than average for needing therapy as adults. Showering MK with raisins for her birthday just might be the incident that pushes her over the edge.
Well…not really… but Raisins? Raisins suck.
Not wanting to offend MK’s teacher, who I also adore, I tried to land somewhere in the middle of Raisins and a full blown sugar laden treat. I searched for a muffin recipe that I could pass off as a cupcake to MK, but would also please MK’s teacher. I opted for the recipe below.
Best Organic Carrot Muffins Ever
- 1 1/3 cups all purpose flour
- 2/3 cup whole wheat pastry flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 2 cups white sugar
- 4 eggs
- 1/3 cups vegetable oil
- 1 cup unsweetened apple sauce
- 4 cups grated organic carrots
- Preheat oven to 350 degrees F. Line 24 cupcake cups with paper liners.
- Sift together flour, baking soda, baking powder, salt and cinnamon.
- Beat in eggs apple sauce and vegetable oil. (I do this in my mixer.)
- Fold in carrots.
- Fill each cupcake cup 2/3 full.
- Bake for 28 minutes.
Here’s where I may have “strayed” from the muffin concept. I frosted the muffins…turning them into cupcakes.
Best Cream Cheese Frosting
- 8 oz cream cheese, softened
- 4 tbs. butter, softened
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups sifted powdered sugar
- Mix cream cheese, butter, vanilla extract and almond extract with mixer until well blended.
- Sift in powdered sugar and mix well.
- Frost cupcakes, generously.
- Serve chilled
I’m happy to report we didn’t get kicked out of Montessori school as all ended up well, with MK’s teacher loving her cupcake! Most importantly, no raisins touched the lips of my birthday girl the day of her celebration! Mission accomplished!