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
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…
- 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.
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.