Carrot (Pulp) Muffins
Written by Karen on March 13th, 2009
I am a big juicer, as in I make fresh juices almost daily. And most often that juice will contain a pretty hefty amount of carrots, for color and flavor. My compost pile was turning fairly orange from the excess pulp, so I decided to try other ways to use the pulp in my kitchen first. I figured I could substitute the pulp in a recipe that called for grated carrots, which is what I did in the following recipe with a few other adjustments.
Carrots have been a regular feature in my CSA box the past few weeks, as they are in peak season and boasting maximum sweetness and crunch. We certainly know of their nutritional benefits which relate to our eyes, but did you know they also promote healthy lungs? Just one cup of carrots provides over 680% of our daily requirement for vitamin A – good for both vision and lung health. Carrots are also high in fiber, low in calories and a rich source of anti-oxidants for the heart.
Carrot Muffins
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. While I switched to whole wheat flour, you might experiment with other whole grains. Either way, it’s a delicious way to get your veggies and a healthy dose of fiber, starting at breakfast:)
Makes 12
2 Cups whole wheat flour
1 Cup extra virgin olive oil
1/4 cup water
1 Teaspoon sea salt
2 Teaspoons cinnamon
1 Teaspoon nutmeg
2 Teaspoons baking Soda
2 Teaspoons vanilla
3/4 Cup Sucanat or brown sugar
2 Cups carrot pulp
4 medium to large pastured eggs
1 Cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease approximately 12 muffin tins thoroughly. Mix the whole wheat flour, olive oil, water, salt, baking soda, eggs, and sugar first. After the first group of ingredients are blended, add in the remaining ingredients and mix again thoroughly. Put into muffin pan and cook for about 20 minutes. Let cool for about 10 minutes and serve.
>>Interested in learning more about juicing?
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Way back in the 70’s when juicing was newer, I did this. I used the carrot pulp in carrot cake. It made a good tasting cake, used a very nutritious by-product and reduced waste. Carrot juice, by the way is ONLY good fresh, and is very good for you. Enjoy both!
14
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I haven’t done a lot of juicing but I have been making my own nut milks, which produce a lot of pulp I hate to compost or throw away. I have to try this with some nut pulp in place of some of the flour and see if it works.
Maggies last blog post..Spiced Braised Red Cabbage and Glazed Corned Beef
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Kathryn,
As soon as I posted this I thought about carrot cake, and actually have one in the oven right now – great idea! I will do a post on juicing – I agree, it is a wonderful way to consume many nutrients.
Maggie,
I have been meaning to explore ways to use the nut pulps as well. Tag – you’re it!
P.S. I just bought a grass-fed corned beef and plan to make it with the braised cabbage…
Karens last blog post..Carrot (Pulp) Muffins
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I’m thrilled about this. Why didn’t I think of doing a recipe with my pulp? I did try making raw crackers by keeping all the pulp from my juicer, then blending it up, adding seeds and putting it in thin layers in my dehydrator. It came out tasting like CRAP. So now i never want to juice bc i hate the wasted pulp. I’m gonna try this!
Michelle @ What Does Your Body Good?s last blog post..It’s apples to apples and an announcement
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I just got my juicer today. I used pineapples, strawberries, apples, oranges, blackberries, and beets. I took the pulp from that and mixed it with flour and one packet of blueberry muffin mix. It made the best muffins!
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Christy, Oh my gosh – that sounds amazing! Very clever and delicious. Thanks for sharing.
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These were great! They turned out well and the whole family gobbled them up! I will try to experiment with other pulp as well.
Thank you
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Very delicious muffins, i forgot the Vanilla Essence and never had walnuts, (not been oout to collect them this year yet) and they turned out great, a wee bit salty though but just dusted then with icing sugar and that will sort that out. can highly recommend Alison Holsts marvelous muffin book, for more recipes. Thanks keep up the great work.
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Thanks for this recipe, i made it last night and am tickled with the results! The olive oil flavor comes through slightly, which is unexpected but nice (i’m considering making a non-sweetened savory version of these). I found the batter to be almost unmanageably stiff, perhaps due to super-dry pulp, so i added about 1/4 c water and everything turned out great!
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Jerud,
I’m so glad it worked out even with the adjustments you made. Was your pulp fresh? I should make them again to test the dryness. And I like your idea of making a savory version. I took Lewis’ suggestion and reduced the salt; just edited it on the site.
Thanks for the feedback and happy holidays!
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This recipe is great! The second time, I substituted pineapple/orange/lime/carrot/apple pulp for the carrot pulp and it came out even better than before. If you’re looking to make it more healthy, substitute 1/2 the oil with applesauce and use 2 egg WHITES in place of each whole egg. Also, I added soluable fiber to the recipe and used flaxseed meal for half of my eggs (the other half I used eggwhites). If you mix 1 TBSP of flaxseed meal with 3 TBSP water, stir, and let sit for 2 min, it takes the place of one egg. It came out great, my family polished them off in no time at all!!!
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Adrienne, Wow – I love your dedication to this recipe! It all sounds fabulous, and thanks for including the flax/egg substitute (although eggs are a health food, unless there’s an allergy.) I try to incorporate flax whenever possible.
Karen´s last blog ..Naturally Sweet
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yumm! I made these using celery, apple, and orange pulp. Excellent recipe…although I would like to know the nutrition content.
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I am a big carrot juicer as well. I just love the taste of carrot and orange juicer. But it’s really hard to find good store bought carrot juice. So i just them on my own but use the pulp for carrot cakes. This recipes sounds really yummy. Now, i will try it, im pretty sure my friends will be happy because they won’t have to eat the carrot cake all the time.
Thanks for the great recipe.
Carrot Juice´s last blog ..Top 3 Carrot Juicers