With a Grateful Prayer and a Thankful Heart: 2/12/12 - 2/19/12

Saturday, February 18, 2012

Think On These Things

Give Me a Sight, O Savior hymn by Katherine A M Kelly
It has been on my heart for a while to consistently make a faith-centered post focusing on some little gem that came from my Bible reading, a quote, a song, a book, a poem or a conversation from the week.
Too often something special touches my heart but quickly gets lost in the busyness of the day.  
I hope to do this each Sunday (posting Saturday evening).
I want to keep it short - not wordy or in-depth. Just something that will remind me of His precious Truths.
If you think you might want to join me, mention it in your comment. If there is an interest, maybe I will set up a link so others can share tidbits of pearls that God is sharing in their lives.
Either way, I hope this will keep my heart focused that I might
Think on These Things.  

Thursday, February 16, 2012

Carrot Currant & Coconut Muffins with Cream Cheese Frosting

It's an Improv Challenge again with Kristen @Frugal Antics of a Harried Homemaker.
The theme this time... carrots and ginger!
I tossed in a few other ingredients and came up with a moist and hearty muffin filled with lots of goodies.
Then, after considering all of the nutritious ingredients in this recipe, I made a second batch with the goal of making the muffins a bit more healthy. I reducing the fat by substituting applesauce/oil for the butter and adding whole wheat flour for part of the white flour. You could take this further by using egg substitute and/or using honey for part of the sugar.  I haven't baked with Splenda but that might also be a possibility.

The whole wheat taste is noticeable in the lighter version but it is still moist and even got a better crown than the higher calorie muffin.  And, it got a thumbs-up from my finicky, five-year-old taste-tester and that's saying a lot! I prefer the first recipe.  But then, I personally, would rather have just one bite of something wonderful than a bigger piece of something not as wonderful.
The healthier recipe substitutions are in parenthesis.

Carrot Currant & Coconut Muffins

2 large eggs
1/2 cup melted and cooled butter  OR (1/4 applesauce and 1/4 cup vegetable oil)
1 tsp vanilla
1 cup flour OR (1/2 cup whole wheat flour and 1/2 cup white flour)
3/4 cups sugar
1/2 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1  1/2 cups shredded carrots
1/2 cup dried currants
1/2 cup flakes, sweetened coconut
1/3 cup roasted walnuts

Preheat the oven to 350F. Spray 12-cup muffin pan. 

In a large bowl, combine the eggs, cooled butter, and vanilla. Beat with a whisk until smooth. In another bowl, whisk together the flour, sugar, cinnamon, ginger, salt, baking powder and baking soda. Stir the flour mixture into the egg mixture just until combined. Fold in the carrots, currants, coconut and walnuts. Spoon batter into muffin cups, filling three-fourths full.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Let stand for a few minutes; remove from pan to rack; cool completely.  Serve as is, sprinkle with confectioners sugar or add Cream Cheese Frosting.  Store frosted muffins in refrigerator.

Cream Cheese Frosting
1 tsp melted butter
3 Tbs. cream cheese, softened at room temperature
1 cup confectioners sugar
pinch salt

Combine all ingredients in a small bowl and stir vigorously until smooth and spreadable. 
healthier version made with part applesauce and part whole wheat flour
Linking to

Sunday, February 12, 2012

Stepping Out

 on the town
of my comfort zone
 We attended a beautiful wedding this Saturday of a dear young man that works with John.
His lovely wife was stunning to all and especially to her beloved as she gracefully walked up the isle to him to begin a lifetime together.


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