Carrot muffins with cream cheese/orange zest frosting
1 cup of cake flour
1 cup of whole wheat flour
2 tsp of baking powder
2 tsp of cinnamon
¼ tsp of salt
1 cup of sugar
½ cup of chopped walnuts or pecan nuts
½ cup of raisins
½ cup of coconut
3 eggs
¼ cup of oil
1 cup of water
¼ of low-fat milk
1 apple, grated
2 cups of grated carrots

1. Preheat the oven to 180ºC (350ºF)
2. Sift the dry ingredients together in a mixing bowl
3. Stir in the sugar, nuts, raisins and coconut
4. Add the eggs, oil and water and stir until just combined
5. Add the rest of the ingredients and stir until just combined
6. Spoon into the muffin trays and bake for 20 – 25 minutes, until done

The frosting
12 ounce of cream cheese at room temp.
2 ½ cup of powder sugar
Zest of one orange
½ lb of unsalted butter at room temp.
1 tsp of vanilla

Using a mixer, beat together cream cheese, sugar and orange zest.
Start on low and gradually speed to med. high and beat until smooth
and fluffy. Add butter and mix until smooth. Add vanilla and mix until
combined. Spread on top of muffins. Garnish with walnuts or pecans.

Note: If you don’t have cake flour, you can make your own by:
Combining all purpose flour and cornstarch
The easiest way to do this substitution is to put 2 Tbsp of cornstarch
On the bottom of a 1-cup measuring cup, then fill the cup as usual with
all purpose flour and level top.

Baked Garlic Escargot

Baked Garlic Escargot
1 can of escargot
3 cloves of garlic (minced)
½ cup of butter
¼ cup of a red pepper (minced)
1 Tablespoon of lemon juice
1 Teaspoon of parsley (dry or fresh) Optional
¼ teaspoon of cayenne pepper
Mozzarella cheese

In a saucepan, heat butter garlic and lemon juice
And cayenne pepper
And set aside.
Place escargot individually in dish. Add butter mixture
to fill each hole. Spread cheese over top. Garnish with red pepper.
Bake in oven at 400f for about 15 min. Until golden brown.
This is such an easy recipe and delish!