MELISSA ANN’S PUPCAKES
I made these for my dog’s birthday.
- ½ cup whole wheat flour
- ½ teaspoon baking powder
- 2 tablespoons dog-friendly peanut butter
- 2 tablespoons apple sauce
- ½ teaspoon vanilla extract
- 2 tablespoons honey
- 1 egg
- 1 tablespoons water
- ½ cup shredded carrot
- Toppings:
- plain greek yogurt
- carrot shreds
- dog treats
Preheat the oven to 180 °C. Shred the carrots first. One medium-sized carrot should give you a bit more than the ½ cup you need for the recipe; so you will have some left over for decorating.
Mix together the flour and baking powder, then add in the peanut butter, apple sauce, vanilla, honey, egg and water, and mix in evenly.
Add the carrot shreds last and loosely fold in; the texture should be slightly ‘liquidy’ but still fairly thick.
Fill 5-6 cupcake liners about ⅔ full of batter and bake for 15-20 minutes (or until a toothpick comes out clean from the middle).
Let cool thoroughly before serving to any pups.
Note:
You can even make them ahead of time since, let’s face it, dogs don’t really care if food is stale ☺, and make sure to remove the paper liner before they really dig in.
Recipe and photo: Melissa Ann Vermeulen
