Juice Pulp Treats
As most of you probably know juicing creates pulp. Although this isn’t technically waste as the nutrients have all been extracted, it’s still hard to compost it without feeling it could be used in some other way (The Juicery Co. donates a lot of its pulp to local farms and community gardens and composts the rest). Baking with it is one of those other ways. We plan to share some of our favourite recipes with you through this blog. Give them a try and feel free to reach out with any questions or tasty recipes of your own!
We’ve been blessed with phenomenal weather all summer, but I have to admit I haven’t been disappointed by the growing number of rainy days we’ve had recently. I hope we’ve still got some sun to come, but the rain makes me think of fall which brings about thoughts of deliciously spiced, baked treats. There is absolutely nothing better then the smell of anything seasoned with ginger, cinnamon, cloves and nutmeg. The following recipe filled my house with those amazing smells and made the entire place feel extra cozy!
Hearty Spiced Carrot Muffins
With whole-wheat flour, rolled oats, and lots of shredded carrots, these muffins are hearty, toothsome, and healthy.
yield: 12 MUFFINS prep time: 5 MINUTES cook time: 20 MINUTES total time: 25 MINUTES
INGREDIENTS:
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 cup rolled oats + a couple extra tablespoons for topping
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup milk
- 3/4 cup applesauce
- 3/4 cup packed brown sugar
- 1/3 cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups carrot, grated
DIRECTIONS:
- Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
- In a large bowl, whisk together the flours, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Stir in the carrots.
- Divide the mixture between the muffin cups. Cups should be filled just about to the top.
- Bake for 20 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
- Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain with butter and honey, if desired.
- Store in an airtight container at room temperature for 2 – 3 days, or freeze.
* Recipe sourced from www.kitchentreaty.com
