Back To School Cupcakes

 I made some healthy back to school muffins for the kids, filled with carrots and zucchini and whole wheat flour.  Then I added cream cheese icing to them and made them a little less healthy :-)

 And then I had to add a cute little Oreo Cheesecake Truffle to the top 

and now we have to call them cupcakes, instead of muffins.

But they were delicious!

Here's the muffin recipe if you want to try making your kids a healthy treat!

Carrot and Zucchini Muffins
adapted from here

1 cup sugar
4 Tbsp canola oil
1 tsp salt
2 large eggs
2 cups shredded zucchini
2 cups shredded carrot
2 cups whole wheat flour
2 tsp baking powder
3 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
And I added about a tsp of pumpkin pie spice, to make them even spicier

Mix wet and dry ingredients separately then add together.  This filled about 16 muffin cups.  I baked them at 375 for about 20 minutes.