After juicing carrots, I saved the pulp and found some yummy carrot and zucchini recipes. I took a few things from 2 or 3 different recipes and here it is! They’re so good, you won’t feel bad eating them cause they are healthy too :) (but don’t go eating like 5 or 10 now…)
HOW MANY? I don’t remember.
MATERIALS: Mixing bowls, stirring/mixing utensils, muffin pan and muffin/cupcake baking cups. I used the reusable aluminum foil ones plus the paper ones cause I have no muffin pan.
INGREDIENTS:
- 2/3 cup of grape seed oil (you can use canola or vegetable here instead) or 10 tblsp + 1 tsp of butter
- 2 large organic eggs
- 2/3 cup of brown organic sugar (or 1/2 depending how sweet you want them)
- 1 teaspoon of pure vanilla extract
- 2 cups all-purpose organic flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 2 tablespoons wheat germ
- 1 tblsp of finely chopped organic pecans or walnuts
- 2 tblsp of currants (or raisins)
- 1 1/2 cups finely shredded unpeeled zucchini (ran mine through our juicer, drank the juice and used the pulp)
- 1/2 cup finely shredded carrot (did the same thing for the carrots)
- Cinnamon sugar (optional)
DIRECTIONS:
Preheat oven to 375°.
WET INGREDIENTS: In a mixing bowl, beat eggs and mix oil/butter, sugar and vanilla extract.
DRY INGREDIENTS: In another bowl, mix well the flour, baking soda, baking powder, salt, cinnamon, wheat germ, nuts, and currants.
Add the wet ingredients to the dry ingredients and mix really well. Add the zucchini and carrots. Mix really well.
Fill muffin cups around 3/4 of the cup. After you’re done filling, sprinkle a bit of cinnamon sugar on top. Put them on the oven and bake for 20-25 minutes.
Juicing Carrots |
I chopped zucchini before juicing |
Carrot & zucchini pulp |
Dry ingredients |
All ingredients mixed |
Ta-da! |
Ta-da-da! |
Triple ta-da! |
