I had a meeting with our banker yesterday morning to show me how to do online banking – love it!  I slept in a bit so only had time for Cheerios!

So when I got back, I made Tony and I breakfast sammies!  Mine – 2 oz. sesame bagel, 1 egg, 1/4 cup egg white, chopped baby spinach, 2 pieces of bacon and 1/2 ounce American cheese – splashed with Tabasco! 😀

So carrots were the BSI ingredient this week – happily an ingredient I like!  Joanne was the hostess this week – she is going to school to be a doctor with plans on doing cancer research – I have no idea how she finds time to cook!

I make a mean carrot cake – only problem?   It calls for a cup of oil and has cream cheese in the frosting!  So I was determined to see if I could come up with a flavorful, yet low fat.  The verdict?  SUCCESS!

Biz’s Low Fat Carrot Cake Muffins with Cinnamon Frosting


1 cup whole wheat flour
1/2 cup flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons cinnamon, divided
1/4 teaspoon nutmeg
1/2 cup brown sugar
1 egg
1 tablespoon oil
1 teaspoon vanilla
1/2 cup skim milk
1 1/2 cups carrots
6 ounces plain yogurt


  1. Set oven to 350 degrees. Spray muffin tin with Pam.
  2. In a large bowl, mix dry ingredients. In a separate bowl, mix dry ingredients (save 1/2 teaspoon cinnamon .
  3. Mix both together and let batter sit 15 minutes.  Stir in carrots. Divide between 12 muffin tins. Bake for 20-25 minutes.
  4. Let cool. Mix plain Greek yogurt with 1/2 teaspoon of cinnamon and 1 tablespoon agave nectar. Frost muffins and enjoy!

letting the batter sit 15 minutes gives the baking powder a chance to do its magic - resulting in a fluffy cupcake!
1/4 cup batter into each muffin - do you use silicon bakeware? I love it!

so moist!

So how can you have a muffin that’s low fat if it has frosting?   Well it all starts with this!

Biz’s Mock Cinnamon Frosting

  • 6 ounce 0% Fage
  • 1 tablespoon powdered sugar
  • 1 tablespoon agave nectar
  • 1/2 teaspoon cinnamon

Mix well.  Obviously since this frosting has dairy in it – you have to frost as needed – but it turned our really good!

The best part?  With “frosting”:  122 calories, 2.2 fat, 22.1 carbs, 1.1 fiber and 3.5 protein 😀

Last week when I brought my Tikka Chicken Masala, I felt bad that I didn’t have enough for my other boss – I had no idea he liked Indian food!  So I am going to make it again for lunch this week, and decided to make naan bread to go with it!

I got the idea from Shutterbean (great blog by the way!) – followed her recipe to the T, except that I only ended up using 4 cups of flour before I got the right consistency.  you know when you have the right ratio of flour/water when nothing sticks to the bowl!

After it rose for an hour, I kneaded fresh garlic into the dough.  I let them rise another 30 minutes while the oven came to temp.  I love this tiny grater – Hannah actually got it in a hot chocolate package – to grate chocolate over her hot chocolate – but it’s nice to grate fresh garlic – the perfect size!

I separated into golf ball size balls – 20 in total.

I melted 1 tablespoon of butter for the whole  batch and just dotted the tops before grilling.

only takes a couple minutes on each side

I ended up making 8 pieces of naan – each naan comes in at 112 calories, 1.2 fat, 21.9 carbs, .8 fiber and 3.1 protein.  Then I decided to mix all the rest of the balls together to see if it would work as a loaf of bread!  I left it on the counter overnight, just covered in plastic wrap.  I used the same technique – cooking in the cast iron dutch oven!

I cut the top with a bread knife - worked perfectly!

I was out of parchment paper, but foil worked just as well.  After the dutch oven heated to 500 degrees, I reduced the heat to 425 and transferred the dough to the oven – be very careful!  I burned my finger while putting it in the oven! 🙁

after 30 minutes with the lid on

Okay – now I need to make breakfast using that bread! 😀  Hope you enjoy your Sunday! 😀