Whole Wheat Carrot Muffins

(Makes 12 muffins)

Preheat oven to 350 degF.

Combine:
1 1/2 cups Whole Wheat Flour
1/2 cup Brown Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ginger

In a separate bowl, combine:
1/2 cup Milk
1/2 cup Apple Sauce
1 Egg
1 tbsp Canola Oil
2 tsp Vanilla Extract
2 cups shredded Carrot

Add wet ingredients to dry and stir to combine. Spoon into muffin pan and bake for 25 mins (check to make sure muffins are cooked through).

Strawberry Frozen Yogurt

 

Wrap in cheesecloth:
2 cups Fat Free Yogurt
and let drain for 2 hours or more.

Combine in blender with:
1 1/2 cups Frozen or Fresh Strawberries
Agave Syrup (to taste)

Place in freezer and stir every half an hour until frozen to desired consistency.