Eat Yer Veg Cupcakes

2 ½ cups flour
1 teaspoon baking powder
Pinch of salt
1 cup (6 ounces) cup plain soy yogurt OR 3 eggs
1 ½ cups sugar
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup green peas, pureed (for 1/2 heaping cup puree)
1 can (6 ounces) tomato paste

Preheat oven to 375°F. Prepare muffin tins with cupcake liners or cooking spray. Set aside.

In a small bowl, whisk together flour, baking powder and salt. Set aside.

In a medium bowl, use a spoon to beat together yogurt (or eggs) and sugar. Thoroughly mix in oil, lemon juice and vanilla. Add dry ingredients and mix until just combined.

Divide batter evenly between 2 bowls. In 1 bowl mix pureed peas into batter, and in the other mix in tomato paste.

Alternately drop each batter into each muffin tin or cupcake liner, to create a marbled effect. (Or use one batter at a time.) Fill the tins 2/3 to 3/4 full.

Bake 15 to 17 minutes, or until they test done when a toothpick inserted in the center comes out clean. Remove from oven and cool before serving.

* Notes

As for the icing, I did not record measurements, and I don’t like to wing it when writing out a recipe, especially if it’s for someone else (i.e. you). So I’m going to let you all be the creatives in that department. Go nuts. Enjoy.

Approximate Values Per Serving: 308 calories (29% from fat), 10 g fat (1 g saturated), 0 mg cholesterol, 4 g protein, 51 g carbohydrates, 2 g dietary fiber, 158 mg sodium

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