- Prep time
- 30 minutes PT30M
- Cook time
- 30 minutes PT30M
- Serves 6-8
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.
- 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
Preheat oven to 350ºF.
Wash and peel the carrots and apples. Juice the carrots and apples together and set the juice aside for another use. If you don't own a juicer, simply grate the carrots and apples and ring out the pulp using cheesecloth. 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, oil and applesauce. 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.
Techniques used in this recipe:
fold in fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.
fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.chop (I)chop (I): to cut into pieces of roughly the same size.