CARROT PULP MUFFINS
Looking at the mound of carrot pulp from my juicer and then at my 2-1/2-year-old daughter (who loves bread) inspired me to experiment... This muffin is dense, healthy, and can be tweaked to suit your tastes. As is, it is not sweet, but you could certainly add mashed ripe banana or pineapple. Once out of the oven, sprinkle the tops with cinnamon sugar while they are still hot.
Provided by bunnyfitch
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl.
- Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl.
- Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins.
- Spoon batter into the prepared muffin tin. Press down and fill each cup to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 117 calories, Carbohydrate 17.4 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 95.8 mg, Sugar 7.1 g
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Smarttv Now
smarttvnow@hotmail.comI'm definitely going to try these muffins next time I have leftover carrot pulp. They look delicious!
Paul Salts
pauls@hotmail.comYum!
Ayeza Rajpoot
r_a39@hotmail.comThese are the perfect muffins for a quick and easy breakfast or snack. They're also a great way to use up leftover carrot pulp.
Richard Drapeau
r.d@aol.comThese muffins were a bit too dry for my taste. I think I'll add some more oil or butter next time.
Clasic Acting
c_acting@gmail.comI'm not a big fan of carrots, but I actually really enjoyed these muffins. They're moist and flavorful, and the carrot pulp adds a nice texture.
falon pattani
f@hotmail.frThese muffins were easy to make and turned out great! I used a mini muffin pan and they were the perfect size for a quick snack.
Keldrick Pinkston
pinkston@gmail.comI've made these muffins several times now, and they're always a hit. They're a great way to use up leftover carrot pulp, and they're also a healthy and delicious snack.
Shayleigh Rowland
sr@yahoo.comThese muffins were a disappointment. They were dry and bland, and the carrot pulp was barely noticeable.
Nokuthula Mathe
nokuthula_m4@yahoo.comI love these muffins! They're so moist and flavorful, and they're a great way to get my kids to eat their vegetables.
Hader Meo
h.meo@aol.comThese muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Ken o-o
o-ken@yahoo.comI made these muffins for my family and they loved them! They're a great way to use up leftover carrot pulp, and they're also a healthy and delicious snack.
The Clown
tclown62@yahoo.comMeh.
Alamin Tiktok live
a74@gmail.comThese are the best carrot pulp muffins I've ever had! They're so moist and flavorful, and the carrot pulp gives them a lovely texture. I'll definitely be making these again and again.
Tanya Maz
m_t@yahoo.comFollowed the recipe exactly and the muffins came out dry and crumbly. Not sure what went wrong.
Nalubega Jane
njane86@yahoo.comI was hesitant to try these muffins because I'm not a big fan of carrots, but I'm glad I did! The carrot flavor is very subtle, and the muffins are incredibly moist. I'll definitely be making these again.
King Dunston
dk@hotmail.frI used whole wheat flour instead of all-purpose flour, and they still turned out great. They're a healthy and delicious way to use up leftover carrot pulp.
Moon YT
y25@yahoo.comThese muffins were a hit at my breakfast table! I added a sprinkle of cinnamon and nutmeg to the batter, and they came out perfectly moist and flavorful. Will definitely be making these again.