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.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

Step: 2

Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl.

Step: 3

Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl.

Step: 4

Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins.

Step: 5

Spoon batter into the prepared muffin tin. Press down and fill each cup to the top.

Step: 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Per Serving: 117 calories; protein 3.6g; carbohydrates 17.4g; fat 4.4g; cholesterol 31mg; sodium 95.8mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.