#easyfoodcreations #healthyeating #muffins #leftoverstation
Once every couple of weeks I make freshly squizeed juice, usually it is carrot or beet or a mix of those two. This time I had just over 2 cups of leftover carrot pulp that I did not want to waste.
I found the recipe for the carrot pulp muffins online. They were so good that I felt I need to share it.
It comes from the website: fitnessandfeta.com; recipe is called "Erica's Carrot Pulp Muffins".
Carrot Pulp Muffins
2c whole wheat flour
1t salt
2t cinnamon (I added more, close to 2T)
1t nutmeg
2t baking soda
3/4c brown sugar (quite a lot of sugar for my liking but since most sugar from carrots was gone with the juice there is a need to add some sweetness back to the carrot pulp)
1c olive oil
2t vanilla powder
4 eggs (I added 3 as I am not too fond of eggy testing cakes)
2 c carrot pulp (I added more, about 2.33c)
1c soaked, chopped pecans (can use walnuts)
1. Preheat oven to 200c
2. Mix all ingredients together.
3. Place the mixture in the muffin forms.
4. Bake for 20 minutes (mine took exactly 20 minutes).
5. Enjoy!
They were all gone before I managed to take the picture; will take one next time.
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