Comments on: Carrot (Pulp) Muffins

By: while the sleeping earth lies | Bird&Bread

while the sleeping earth lies | Bird&Bread — Sun, 15 Jan 2012 20:48:41 +0000

[...] I made carrot, kale, and apple juice with my juicer(!) and had lots of pulp left. I found a recipe through Pinterest (as a side note I am completely addicted to this website.) and toyed with it a [...]

By: Karen

Karen — Wed, 09 Nov 2011 00:19:06 +0000

Heather,
I have used walnut oil and it is stupendous! I like the addition of almond flour, too.
Katherine – LOVE the savory ideas! This recipe just keeps on giving:)
John – interesting about Splenda. I don’t use it. Wonder what stevia would be like? I love using flax – can’t believe I haven’t done that yet. I add it to everything else!
Karen´s last blog ..The Best Carrot Cake Ever

By: John E

John E — Sun, 30 Oct 2011 05:18:56 +0000

I too adapted this recipe, to cut calories a bit more, and they still came out great. I made a splenda/sugar-free maple syrup concoction for brown sugar(3/4 cup splenda 1/4 cup SF maple syrup), and I used 1 cup apple/prune purée instead of the oil. Also, I added 1/2 cup flax meal for an ultimate fiber muffin. They came out awesome! Thanks.

By: The Best Carrot Cake Ever | Cook4Seasons

The Best Carrot Cake Ever | Cook4Seasons — Tue, 11 Oct 2011 21:19:56 +0000

[...] ½ cup organic raisins 1/3 cup fresh orange juice 2 cups whole wheat or spelt flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. cinnamon ½ tsp. salt ½ tsp. nutmeg ½ tsp. ground cloves ¼ cup grapeseed oil ¾ cup maple syrup ½ cup almond or rice milk 2 tsp. apple cider vinegar 1 tsp. vanilla ½ tsp. orange extract 2 cups shredded carrots or carrot pulp from juice extractor, firmly packed (see other uses for carrot pulp) [...]

By: Katherine

Katherine — Sat, 01 Oct 2011 02:58:29 +0000

Such a wonderful base recipe to work with here. I adapted it to make savory muffins, using kale and tomato pulp in the place of carrot pulp, removing the nuts and vanilla, keeping the cinnamon and nutmeg, and adding half a seeded, chopped jalapeno pepper. Delicious!

By: Juice Cleanse « healthninja

Juice Cleanse « healthninja — Fri, 16 Sep 2011 15:12:11 +0000

[...] after this recipe. (I used flax seed eggs to veganize it and less oil and [...]

By: Heather

Heather — Sun, 04 Sep 2011 16:22:14 +0000

Hi Karen,

My boyfriend and I recently started juicing and I’ve been searching for ways to use the pulp. My first attempt at pulp muffins was a total bust, but this recipe turned out great!

I made just two adjustments (b/c I didn’t want to go to the store for the two things I didn’t have): I didn’t use nuts; and instead of 2 cups whole wheat flour, I used 1 cup almond flour and 1 cup white all purpose flour. The muffins came out super moist and not too sweet!

Thank you!

P.S. Next time, I’m going to try using walnut oil instead of olive oil, just to see how that changes the flavor.

By: Karen

Karen — Mon, 08 Aug 2011 16:47:53 +0000

Once again, I am so impressed with the options you are coming up with! I, too, have used GF flour and coconut oil which are my new favorite blends. Now I must try the Chinese 5 spice. Thanks everyone!
Karen´s last blog ..Sweet Potato Tacos

By: Karen

Karen — Mon, 08 Aug 2011 14:48:33 +0000

New to pulp and juicing not to healthy cooking. Thanks for sharing your recipe. I changed a couple of items to be more inline with my health.
I replaced the wheat flour for gluten free. I replaced the EVOO with room temperature 1/2 cup coconut oil and 1/2 cup homemade applesauce. I also replaced one egg with 2 egg whites and used pecans. Wow what a great fiber muffin. Thanks again.

By: Liz

Liz — Sun, 24 Jul 2011 20:06:22 +0000

I have been juicing a lot and thought surely I can do something with this pulp-found your blog-muffins just came out of the oven and they smell heavenly. I used Chinese 5 spice in place of the cinnamon because I LOVE it and I didn’t have enough cinnamon! Can’t wait to try!