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Pineapple-Glazed Carrot Cupcakes

Prep:  30 minutes
Bake:  16 minutes
Yield:  20 cupcakes

1 8oz. can pineapple tidbits in 100% juice
1 cup whole-wheat flour
1 cup all-purpose flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/2 tsp. salt
Pinch of nutmeg
3 large eggs
3/4 cup canola oil 
3/4 cup buttermilk 
1/2 cup honey
1/4 cup packed brown sugar
2 tsp. vanilla extract
2 cups grated carrots 
4 oz. cream cheese, softened
2 Tbsp. confectioners' sugar

1.  Preheat oven to 350 degrees F with racks in upper and lower thirds.  Line 2 12-cup muffin tins with 20 paper liners.
Drain pineapple, pressing on fruit.  Reserve pineapple and 1/4 cup juice separately.
2.  Whisk flours, baking soda, cinnamon, ginger, salt and nutmeg.  In a large bowl, whisk eggs, oil, buttermilk, honey,
brown sugar and vanilla.  Stir in flour mixture.  Mix in carrots and pineapple.
3.  Fill liners almost to top.  Bake, switching tins halfway through, until tops spring back when pressed, 14 to 16 minutes.
Let cool slightly in tins, then transfer to wire racks to cool completely.
4.  Whisk cream cheese reserved juice and confectioners' sugar until smooth.  Spread 1/2 Tbsp. glaze on each cupcake
and serve.  Refrigerate leftovers.

Per Serving (1 cupcake):
204 Calories, 12g Fat (2g Sat.), 35 mg Chol, 1g Fiber, 3g Pro, 23g Carb, 232 mg Sod, 1mg Iron, 32mg Calcium

Citrus-Herb Marinated Chicken

4 skinless, bonless chicken breast halves
1/3 cup lemon juice or orange juice
2 Tbsp. finely chopped shallot
1 Tbsp. honey
1 Tbsp. olive oil
1 Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
2 tsp. snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed 
1 clove garlic, minced 
Lemon or orange wedges

1.  Place chicken in a resealable plastic bag set in a shallow dish.  For marinade, stir together lemon
juice, shallot, honey, olive oil, thyme, rosemary, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper.  Pour over
chicken; seal bag.  Marinate in the refrigerator 2 to 4 hours, turning bag occasionally.

2.  Preheat broiler.  Drain chicken, reserving marinade.  Place chicken on the unheated rack of a broiler pan.
Broil 4 to 5 inches from the heat about 6 minutes or until light brown.

3.  Turn chicken; brush lightly with reserved marinade.  Discard any remaining marinade.  Broil 6 to 8 minutes
more or until chicken is no longer pink (170 degrees F).  Serve with lemon or orange wedges.  Makes 4 servings.

Each Serving 212 cal, 5g fat, 82mg chol, 366mg sodium, 7g carb, 33g pro.

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