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Meaty Peanut butter cupcakes – Gwen Tan

Meaty Peanut butter cupcakes – Gwen Tan

INGREDIENTS
– 150g salmon (steamed and minced)
– 3 baby carrots (steamed and finely chopped)
– 1 cup of wholemeal flour
– 1/2 cup of wheat free and gluten free flour
– 1 hard boiled egg (minced)
– 2 tablespoon of olive oil
– 1 teaspoon of baking powder
– 80ml of water
– a small amount of unsweeten and unsalted peanut butter for frosting

DIRECTIONS
– mix all ingredients together until you get a paste in a mixing bowl
– preheat oven at 200 degree Celsius
– line the muffin tray with baking parchment paper and lightly oil the parchment paper
– scoop the mixture into the muffin tray and make sure it is tightly packed
– bake in the oven for 25 mins
– add a small amount of peanut butter as frosting when cupcake is cooled