And what goes well with books? Why, dessert of course!
I thought you might like this recipe from Whole Foods Market at http://wholefoodsmarket.com/recipes/787.
Carrot Zucchini Cupcakes
Serves 12 Cupcakes
These veggie-stuffed cupcakes are great after school snacks, but work just as well for fancy birthday treats, too.
|1/2 cup||expeller pressed canola oil|
|1/2 cup||unbleached, evaporated cane sugar|
|1/4 cup||unsweetened applesauce|
|1 cup||unbleached white flour|
|1/2 cup||whole wheat pastry flour|
|3/4 tsp||baking soda|
|1/8 tsp||sea salt|
|2 medium||carrots, grated|
|1/2 medium||zucchini, grated|
|1/2 cup||chopped walnuts|
|1/2 cup||cream cheese, softened|
|1 2/3 cup||powdered sugar, sifted, (buy natural and unbleached, if possible)|
|2 tsp||freshly squeezed lime juice|
|12||walnut halves for decoration|
Preheat oven to 400°F.
In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.
For frosting, beat the softened cream cheese with the powdered sugar. Add lime juice. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.