Carrot Pulp Muffins Recipe

This recipe combines carrots and pineapple pulp, the pulp from vegetable juicing. Normally, you should only eat fruit and not juice it, but apples and an occasional pineapple are okay. Also, if you are going to use your pulp, remember to juice the carrots and pineapples first. Then remove that pulp and use it in your muffins. If you don't do this and you are also juicing things like garlic, you may be in for a rude awakening when it comes time to make your muffins. Instead of carrot muffins, you'll only taste the garlic.

Ingredients:
3.5 cups carrot pulp
1 cup pineapple pulp
3 cups whole-grain flour
1 cup safflower oil
1 cup honey
6 egg whites
1 tbsp vanilla
1 tbsp baking soda
2 tbsp cinnamon
1 tsp nutmeg
1 cup crushed nuts

Directions:
Here are the steps to make your muffins. Preheat your oven to 350 deg. Mix up the pulp from carrots and pineapple well. Add egg whites, honey, vanilla and oil to the mix. Sift the flour, baking soda, cinnamon and nutmeg together and add it gradually to mixture, stirring until it’s blended. Mix in the nuts.

Pour the batter into greased muffin cups making sure to leave some room (about 1/4 from the top) for expansion.

Bake for 45 minutes.

Makes a dozen muffins.

Also, don't be afraid to experiment with this recipe. Add or change ingredients as you see fit.

And by all means, let me know how your muffins turn out. I have not tried making muffins from the vegetable juice pulp. My sister-in-law has and she just loves them. If you come up with a better recipe, we want to know.