Makes 12 standard muffin-sized Pupcakes
1 ½ cup all-purpose wheat flour
¼ cup rolled oats
2 teaspoon baking powder
½ cup plain yogurt
½ cup water
¼ cup olive oil
2 Tablespoon honey
2 large eggs
1 Granny Smith apple, shredded with skin on
1 cup grated cheddar cheese
2 cloves garlic, minced (optional, add to help repel fleas/ticks)
Makes enough to spread a small amount on each cake; will be fairly flat. If you wish to pipe the frosting on the cakes, as we have done in the pictures, triple the batch.
8 Tablespoons low fat cream cheese, softened
2 Tablespoons plain yogurt
2 Tablespoons honey
2-3 Tablespoons whole wheat flour
Pick one, or a combination
½ cup shredded carrots
¼ cup minced parsley
¼ cup minced mint
12 each whole leaves of mint or parsley
For the Cake:
Preheat oven to 400 degrees. Lightly oil a muffin pan or use paper liners.
In a large bowl, whisk together flour, oats, and baking powder until combined.
In a separate bowl, whisk together the yogurt, water, olive oil, honey, and eggs until combined. Stir in the apple, cheese, and garlic (if using). Add the wet apple mix to the dry ingredients, and stir until just combined.
Evenly distribute the batter among the muffin cups, and bake until they spring back when lightly touched in the center. About 15-20 minutes.
Remove from oven onto a wire rack. After 5 minutes, remove the cakes from the pan to cool completely. If you have used oil in the pans, with no liners, it is important that you remove the cakes from the pans while they are still fairly hot, to prevent sticking. Be careful!
For the Frosting:
While the cakes are cooling, mix the frosting: Cream together the cream cheese, yogurt, and honey. Sprinkle in the flour while mixing, a small amount at a time, until it is thick and spreadable.
Once the cakes are completely cool, spread a small amount of frosting on each cake and sprinkle your decoration on top.
If you have used liners, be sure to remove them before giving to your pup.