Recipe Archive

Carrot-Apple Fiber Muffins

Serving size:	Serves 6-8
Prep time:	30 minutes
Cook time:	30 minutes
Difficulty:
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Nugget Signature Recipe

For those of you who love to use your juicer, this recipe utilizes the leftover pulp from carrots and apples. The muffins are incredibly dense but highly flavorful and are certainly a healthier alternative to traditional "cake-like" muffins.

Ingredients

• 3 cups whole wheat flour
• 1 tablespoon baking soda
• 3½ cups carrot pulp (7 carrots)
• 1 cup apple pulp (3 apples)
• 1 cup honey
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 6 egg whites
• 1 tablespoon vanilla extract
• ½ cup oil (olive, grape seed or canola)
• 1 cup applesauce
• 1½ cups walnuts, chopped

Preparation

Preheat oven to 350º F.

Wash and peel the carrots and apples. Juice the carrots and apples together and set the juice aside for another use. Spray muffin pan with olive oil spray.

In a large mixing bowl, mix the flour, baking soda, cinnamon and nutmeg. In a separate bowl, mix the apple and carrot pulp with the egg whites, vanilla, honey and oil. Combine the two by adding the wet ingredients to the dry, making sure not to overmix the batter, and then fold in the nuts.

Fill muffin pan to just under the rim of each well. Bake 30 minutes or until the tops are a dark golden brown and the center of each muffin is solid to the touch.

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