I know, I know… I like to join groups. I do, I like to be a part of cooking groups but it seems like lately I don’t have good luck. I find a group I like and right off the bat I’m hit with 3 or 4 recipes that I just cannot bring myself to make. But this group, Craving Ellie in my Belly, is one that I’ve been thinking about joining for quite some time. My friend Pam has been a member for awhile and every week I’m tempted by the recipe that is chosen.

Another reason for joining this group is that my crazy, insane, nutso husband joined the Army. Not only did he join the Army but he tested high enough to join their special forces and will begin hardcore training in January, so he’s made it his mission to be in great shape by the time he leaves. He thinks that he has to eat salad three times a day and I’m hoping Ellie’s recipes will help me show him that you can eat things you really love but just modify them to suit your needs.

My first CEiMB recipe is Ellie’s carrot cake cupcakes and they were chosen by Enjoying My Favorite Things. I have to admit, as a baker, I was a little disappointed that my first recipe was a baked good. But I think it was a good way to ease myself into the group. At least I knew I wasn’t going to screw this up! ;)

These are supposed to have a lemony cream cheese frosting on top but after seeing the cupcakes out of the oven, I decided they looked more like muffins and didn’t need any frosting. As far as carrot muffins go, these were excellent. I think they could benefit from some coconut but I wouldn’t change anything else.

If you want the recipe, head on over to Enjoying my Favorite Things and then stop by CEiMB to see what everyone else cooked up

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