Happy Tuesday and Happy "almost" October! Did you all get to see the super moon and eclipse on Sunday? I did and it was beautiful!
This week I'm reposting a recipe that I shared back in 2012. At the time, I shared with you all that I was getting ready to adopt a from a rescue. Here three and a half years later - so much has changed! I ended up adopting not one, but two dachshunds (I love my twin terrors!) and my love for dogs has driven me to being one of the founders of a rescue. Who'd have thunk?!
I still love this recipe and so do my dogs. I hope all of your sweet furbabies do too!
Carrot Cake Dog Muffins
2 large eggs
1 cup milk
1/4 cup vegetable oil
1 cup all purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1/2 cup grated chopped parsley
1/2 cup smooth peanut butter
1 cup grated carrot
In a large bowl, mix your eggs, milk, oil and peanut butter. Add the remaining ingredients slowly - leaving the carrot and parsley for last.
In a 350 degree oven, bake your muffins for 20-25 minutes (or 12-15 minutes for mini-muffins). Once cooled, keep in an air tight container and freeze any portions you won't use in 5-7 days.
What's cooking in your kitchen?