Best 2 Carrot Pulp Muffins Recipes
Calling all carrot lovers and bakers extraordinaire! Get ready to transform your leftover carrot pulp into something extraordinary with our Carrot Pulp Muffins. These delectable treats are not only a creative way to reduce food waste but also a delightful indulgence that will tantalize your taste buds. Join us on this culinary adventure as we explore the wonders of carrot pulp muffins, unveiling two enticing recipes that cater to your dietary preferences. Our classic carrot pulp muffin recipe promises a moist and flavorful experience, while our gluten-free carrot pulp muffin recipe offers a delightful alternative for those with dietary restrictions. Both recipes are easy to follow, requiring simple ingredients you probably already have in your kitchen. So, grab your aprons, preheat your oven, and let's embark on a delicious journey with carrot pulp muffins!
Check out the recipes below so you can choose the best recipe for yourself!
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
CARROT PULP MUFFINS
Steps:
- Directions: Preheat your oven to 350 deg. Mix up the pulp from carrots and pineapple well. Add egg whites, honey, vanilla and oil to the mix. Sift the flour, baking soda, cinnamon and nutmeg together and add it gradually to mixture, stirring until it's blended. Mix in the nuts. Pour the batter into greased muffin cups making sure to leave some room (about 1/4 from the top) for expansion. Bake for 45 minutes. Makes a dozen muffins.
Tips:
- Use fresh carrots for the best flavor and texture.
- Grate the carrots finely so that they blend seamlessly into the muffin batter.
- Don't overmix the batter, as this can result in tough muffins.
- Fill the muffin cups only about 2/3 full, as the muffins will rise during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool completely before frosting or serving.
Conclusion:
Carrot pulp muffins are a delicious and nutritious way to use up leftover carrot pulp. They are moist, flavorful, and packed with carrots, which are a good source of vitamins A, C, and K. These muffins are also relatively easy to make, and they can be dressed up or down depending on the occasion. Serve them for breakfast, lunch, or a snack, or pack them in a lunchbox for a healthy on-the-go meal.
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