Comments on: Carrot (Pulp) Muffins

By: Heather

Heather — Mon, 06 Sep 2010 00:17:51 +0000

Made these with a few changes: 1/2 cup 10 grain cereal substituted for 1/4 cup of the flour, added golden raisins, used local sunflower oil instead of the olive oil. Also, my muffin tins are just your average-sized tins and this recipe made 21 muffins, not 12. Bonus!! =D

By: Shay

Shay — Sun, 05 Sep 2010 01:42:39 +0000

Thanks for the recipe! I just got a juicer and like many others I hate to throw the pulp away so I went searching for a muffin recipe that called for carrot pulp and found yours. I made a batch and they all got eaten! The second time around I added 1/4 cup of applesauce to make them more moist and 1 cup of raisins. Yummm!

By: Carrot Juice

Carrot Juice — Sun, 25 Jul 2010 19:04:36 +0000

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

By: Kristin

Kristin — Thu, 10 Jun 2010 00:46:55 +0000

yumm! I made these using celery, apple, and orange pulp. Excellent recipe…although I would like to know the nutrition content.

By: Karen

Karen — Tue, 12 Jan 2010 00:42:53 +0000

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

By: Adrienne

Adrienne — Mon, 11 Jan 2010 19:30:30 +0000

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!!!

By: Karen

Karen — Mon, 21 Dec 2009 19:14:39 +0000

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!

By: Jerud

Jerud — Mon, 21 Dec 2009 13:17:34 +0000

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!

By: Lewis (NZ)

Lewis (NZ) — Tue, 25 Aug 2009 09:17:47 +0000

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.

By: Cathleen

Cathleen — Fri, 19 Jun 2009 17:48:07 +0000

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