Carrot Millet Spice Muffins

The millet provides a crunch and slightly nutty flavor.

Dry Ingredients: 

• 1¼ cups whole wheat flour
• ½ cup uncooked millet
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 2 teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients: 

• ½ cup honey 
• ¾ cup plain yogurt
• ¼ cup applesauce
• 1 egg substitute 
• 2 cups shredded carrots 

Directions: 

Mix the wet and dry ingredients separately, and gently mix them together. Pour into muffin pan for 18 standard sized muffins. Bake at 350 degrees for 25 minutes. 

Simple Carrot Soup

Today my daughter wanted to make carrot soup because of a picture book we read. The recipe in the book called for lots of butter, which I can't eat anymore. So we invented this instead. It was delicious! 

Ingredients: 

16 oz shredded carrots
3 cups water
1 stalk celery, sliced 
1 small onion, chopped 
1 teaspoon dry dill
Bay leaf 
Salt and pepper to taste 
1/2 cup of plain non-fat yogurt

Instructions: 

1.) Saute the onion and celery for 5 minutes in some water. 

2.) Add the rest of the water, carrots, and spices, and simmer for 15 minutes. 

3.) Take out the bay leaf and puree in the blender or with a hand blender. 

4.) Stir in the yogurt and serve.