– recipe made with Carrot Pulp from juicing carrots –
This recipe makes 18 muffins, but plan to double it so you can share with neighbours.
Preheat oven to 350F.
Sift together dry ingredients and set aside:
2 cups whole wheat flour OR half unbleached flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
beat 3 eggs, add 1 cup milk and 1/2 cup oil (your choice)
set aside
* 1 cup raisins or chopped walnuts or combination (optional)
add to flour mixture:
2 cups grated carrots OR carrot pulp OR refreshed dehydrated carrots
gently fold carrots into flour mixture till evenly coated
If you’re adding raisins or nuts, right now would be a good time. Fold in.
* I generally add at least another cup of carrot pulp. If I add two additional cups, I add another egg and another tablespoon of oil as well.
Pour wet ingredients into flour-carrot mixture and gently fold in to moisten completely. If the batter is too stiff and you feel the need to add a little more milk, go ahead. Don’t over stir.
Line muffin tins with paper liners – makes approximately 18 muffins.
*tip: I lightly coat the muffin tin with oil and use the liners as well, as it makes it easier to peel off the liners later.
Bake 20-22 minutes at 350F. Test by gently touching the top of the muffin – when it bounces back to your finger, its done.
I let the muffins sit on the top of the stove for about 5 minutes to cool slightly before removing them to place onto rack to finish cooling.
Enjoy!
Warmly,
Cindy