Carrot-Pulp Muffins (or Juice-Pulp Muffins)

This recipe was devised by my daughter Olivia as a way to use all the wasted pulp from juicing carrots.  It is delicious and moist if you use shredded carrots, but it can be a little dry if you just use the carrot pulp without a little extra moisture from something like applesauce, apple juice, a little of the carrot juice (which will make very orange muffins!) or even a little water.

2 C. flour (we use freshly ground whole wheat)
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
4 eggs, lightly beaten
1 C. oil (we use olive oil)
3/4 C. brown sugar
3 C. grated carrot (or carrot pulp from juicing with moisture added)

Combine dry ingredients.  In a separate bowl, combine eggs with oil and sugar.  Add to dry ingredients, mixing just until combined.  Stir in carrots (grated, or as moistened pulp).  Bake at 350 for 20-30 minutes.


In an interesting modification, my friend Maegan prepares the following muffins out of her juicing endeavors.

Maegan's Juice-Pulp Muffins

Combine:
2 C. pulp from juicing (carrots, apple, celery, kale)
3 eggs
1.5 c flour (she used oatmeal run thru her food processor)
1/3 c oil
1 tbsp baking soda
2 tbsp honey
1 banana
1 Tbsp cinnamon.

Bake at 350 about 15 minutes. ("You kinda have to check them," she says.)