Carrot “Cake” Juicer Muffins

One of my favorite Juicer Juices is Carrot, Orange, and Ginger. I use 3 medium carrots, 2 oranges and a one inch cube of ginger. It’s a great immune booster and tastes amazing. Not to mention IT’S CHEAP! I have been using my Earthbound Farm coupons to get FREE carrots at Walmart basically every week, and have been getting oranges in my CSA box all winter. So basically the only extra cost is the ginger, and this juice uses maybe $0.04 worth.

After making this juice this morning I thought I would attempt some muffins with the pulp. I went online and found a recipe to adapt, and here is what I came up with:DSC_0987

  • 2 cups whole wheat pastry flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • About a cup of Juicer pulp
  • 3 eggs
  • 1/4 cup liquid coconut oil
  • 1 cup milk (any type is fine)
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1/2 cup combined raisins and pecans

Preheat oven to 400 and place 18 muffin liners in muffin tins. In a med mixing bowl, mix together first 5 ingredients and set aside. Place the Juicer pulp in a large bowl and pull out any large pieces of pulp. Add the next 5 ingredients and mix will. Gradually add in the dry ingredients and mix until just combined. Stir in the raisins and nuts. Scoop equal amounts into each of the 18 muffin tins and bake at 400 for 15-18 min. Let cool completely on a wire rack before attempting to peal off the muffin tin or the muffin will stick to it.DSC_0994

They are definitely more muffins than cake, but equally as tasty, and a great way to use juicer pulp.

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