I like to juice. Once in a while. We got a cold press juicer last year so I’ve been pretty disciplined at putting it to use. This week we made 2L of earthy juice (beetroot, carrot, celery, pineapple, parsley) in an attempt to nourish ourselves since we’ve all been a bit off with colds and allergies. As a result, I end up with ALOT of pulp which is usually thrown out. This week I decided to be less wasteful and make use of the carrot pulp.

Always on the lookout for recipes that err on the healthier side and that hopefully use ingredients I have on hand, I found this one by

Happy Healthy Motivated

which ticked the boxes.

I made some slight tweaks:

  • reduced stevia from 1/3 cup to 1/4 cup
  • less yoghurt as I only had a bit left in the fridge
  • added few drops more milk as I found the mixture quite gluggy
  • instead of making it a cake, I made this into muffins

Still turned out moist and yummy – although slightly overcooked on top… 

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup stevia powder
  • 1/2 cup raisins
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 200g/7oz grated carrot
  • 1/2 cup fat-free sugar-free yogurt (I used full fat greek yoghurt)
  • 1/4 cup skimmed milk

Method

  1. Pre-heat the oven to 180 degrees celsius and get your muffin tray out.
  2. Stir dry ingredients together in a medium size bowl. This includes the raisins (which I usually prefer to add right at the end to avoid bits of uncooked flour on the raisin but I thought I’d follow the recipe).
  3. Add the wet ingredients in until it is all combined. You’ll get quite a thick batter.
  4. Spoon mixture into muffin tray and pop into oven.
  5. Cooking time approximately 30 minutes – I halved the cooking time from the original recipe which was 60 minutes, checking and turning the tray for even baking at the 20 minute mark. I ended up slightly over cooking as I wasn’t sure if the insides were cooked as the toothpick test gave me bits of batter.
  6. Take the muffins out and cool on a wire rack.

When I checked on them at the 20 minute mark they were baking nicely and had risen well. When I finally took them out they were a bit deflated as you’ll see in the photos below. The insides of a couple of them still seemed a little ‘mushy’ – very weird. I am not sure why – any ideas? Even so, they turned out well and are a perfect addition for the kids’ lunchboxes for snack time.

Dry + wet ingredients
Combined
Spoon mixture into muffin tin
30 minutes later 

 

 

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Responses

  1. BattyCake

    So jealous of your cold press juicer! Usually when my muffins are mushy it means there’s too much moisture. Maybe less apple sauce would help?

    1. Gibble Post author

      Thanks Erin! I will keep an eye on applesauce quantity next bake. The juicer was a bargain, paid less than half price, so well worth the investment!

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