One of the things that makes me sad when I juice is that so much of the fruit and vegetables used, are wasted away in to the pulp bag. I was thinking about things I could do with that extra vegetable pulp. The Breville Fountain’s instruction and recipe booklet gives some ideas however, today I came across a carrot muffin recipe on Cook4Seasons that I decided to try. You should check out their site. There are some really interesting recipes including Quinoa Pancakes, Chocolate Coconut pudding, Detoxifying Beet Soup, and Raw Tri-Colored Truffles which look pretty amazing!
Here is the recipe (again courtesy Karen at Cook4Seasons – Check out her site for this recipe and the ones I mentioned above)
Carrot Muffins ~ a delicious way to get your veggies and a healthy dose of fiber, starting at breakfast:)
- 2 cups whole wheat flour
- 1 Teaspoon sea salt
- 2 Teaspoons cinnamon
- 1 Teaspoon nutmeg
- 2 Teaspoons baking soda
- 3/4 cup Sucanat or brown sugar
- 1 cup extra virgin olive oil
- 1/4 cup water
- 2 Teaspoons vanilla
- 4 medium to large pastured eggs, beaten
- 2 cups carrot pulp – If you can’t use the pulp right away, freeze it in a plastic bag and defrost before baking. You can also use grated carrots – equal amounts apply.
- 1 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease approximately 12 muffin tins thoroughly. Mix dry ingredients first. In separate bowl, mix sugar with olive oil, water and vanilla. Add beaten eggs and blend thoroughly. Lightly incorporate the carrot pulp and nuts. Finally add dry ingredients. Put into muffin pan and cook for about 20 minutes. Let cool for about 10 minutes and serve.
Some Souzapalooza notes on this recipe –
- I used brown sugar (I dont know what sucanat is and I had brown sugar on hand.
- I used spelt flour rather than whole wheat (I had some left over from my Gwyneth Paltrow Brownie Recipe – I never blogged about making them because honestly, I thought they sucked, but her fish tacos are awesome – check the post out here).
- I also added some flax seeds for an extra bit of goodness.
I will say, these muffins are not the sweetest, but they are very good. I think I would like to try them with an apple carrot pulp mixture and see if that sweetens them up a bit.
- Carrot Zucchini Bran Muffins (alidoesit.wordpress.com)
- Recipe: Whole Wheat Banana Muffins (fitnessfoodandwhateverelse.wordpress.com)
- Beet Burgers (poliskitchen.wordpress.com)