Carrot Pulp Muffin

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 254.0
  • Total Fat: 15.6 g
  • Cholesterol: 46.3 mg
  • Sodium: 336.4 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.1 g

View full nutritional breakdown of Carrot Pulp Muffin calories by ingredient


Introduction

Carrot juice pulp muffin Carrot juice pulp muffin
Number of Servings: 16

Ingredients

    2 cups whole wheat flour
    1 Teaspoon sea salt
    2 Teaspoons cinnamon
    1 Teaspoon nutmeg
    2 Teaspoons baking soda
    3/4 cup Sucanat or brown sugar
    1 cup extra virgin olive oil
    1/4 cup water
    2 Teaspoons vanilla
    4 medium to large pastured eggs, beaten
    2 cups carrot pulp
    2 Tbl Flax Seeds

Directions

Preheat oven to 350 degrees. Grease approximately 12 muffin tins thoroughly. Mix dry ingredients first. In separate bowl, mix sugar with olive oil, water and vanilla.  Add beaten eggs and blend thoroughly. Lightly incorporate the carrot pulp and nuts.  Finally add dry ingredients.  Put into muffin pan and cook  for about 20 minutes. Let cool for about 10 minutes and serve.

Serving Size: 14 muffins