We have two wonderful dogs. Hemingway is our eleven pound Yorkshire Terrier and Winston is our four pound toy poodle. My husband gave Hemingway to me as our first year wedding anniversary present. We named him Hemingway after the name of our wedding reception spot in Grand Cayman where we were married. As the months passed, the thought of getting a little playmate for Hemingway kept crossing our minds. It wasn’t until last Christmas when we went to visit my parents and their new puppy that we decided to get another one. Growing up my parents always owned poodles. I love the breed, they are intelligent, loyal, and great family dogs. So naturally I wanted a poodle. But not just any poodle, I wanted a male, chocolate colored, toy poodle…not too much to ask for, right? I finally found one and we went and picked him up on January 2nd. Hemingway and Winston have become the best friends and it is so fun to watch them play for hours on end. Here are a few of my favorite pics of “my boys” before we get onto the recipe.
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 cup peanut butter
- 1/4 cup vegetable oil
- 1 cup shredded carrots
- 1 teaspoon vanilla
- 1/3 cup honey
- 1 egg
- cottage cheese
- 6 slices of bacon
Preheat oven to 350°F. Line muffin cups with liners.
Whisk together flour and baking soda. Add remaining ingredients and mix well.
Fill prepared muffin cups 3/4 full. Bake in preheated oven 18-20 minutes or until toothpick inserted into center of muffin comes out clean.
Frost cupcakes with low fat cottage cheese and top with a slice of bacon.