Carrot/Clementine/Chocolate/Pear Muffins

6:29 PM Edit This 2 Comments »
I got a juicer for Christmas! One of my friends thought I'd really enjoy it with all my garden produce and the like. And I was all, "Booyah!" But the Fertile Crescent is dormant at the moment. Under the snow.So yesterday before the blizzard came, I went to the food co-op and got some carrots. Most of the juicer recipes start with carrots and I figured that was a good place to begin experimenting. I drank 10 carrots and 3 clementines for lunch. But I was loathe to throw away the pulp. These are organic vegetables and fruits, right? Expensive. And they didn't make that much juice, so I immediately googled juice pulp recipes. Some people are not fond of using the pulp - stating that no matter how organic your produce is, you're still going to be eating pesticides and the like. I say, "Whatever. I've been eating chemicals and pesticides my whole life, not to mention trying to kill myself with alcohol." Once I found a recipe, I was all gung ho until I realized I was snowed in with no vegetable oil. And no way was I going to substitute a whole cup of olive oil. Yuck. Too strong of a taste.

After I packaged up the pulp for the freezer (That was the recommendation if you weren't going to use it right away, or if you are going to save it for garden compost in the spring.) and walked away, I remembered Angela from Oh She Glows. I have had good luck with her recipes and I know she uses pulp on occasion. She did not disappoint. I used her recipe for Carrot Chia Spelt Muffins as a guide and created my own. I was all excited when she mentioned you could use a mashed banana instead of the applesauce - because I was certain I had a frozen one. But no luck. I was so disappointed, until I looked through my cupboards for a substitute and lo! And behold! A can of pears! I drained it and mashed them with a potato masher, coming up with exactly one cup of squished pears. I was in for the experiment!

Carrot Clementine Chocolate Pear Muffins
Dry Ingredients:
1 cup white flour
1 cup whole wheat flour
3 T. sugar
1 1/4 t. cinnamon
1/4 t. ginger
1/4 t. sea salt
2 t. baking powder
1/2 t. baking soda

Wet Ingredients:
2 T. ground flax meal
1/2 cup unsweetened almond milk
1 cup carrot and clementine pulp
1 1/5 t. vanilla
2 T. agave nectar
1 can pears, drained and mashed
1/4 cup olive oil
1/4 cup chocolate chips

Mix the dry. Mix the wet. Combine both and fill muffin liners with 1/4 cup of mixture. Mine made 12. Bake at 375 for 25 minutes. Soooooo yummy. I gobbled two immediately with melted butter. (The chocolate chips and the butter are the only things that make this non-vegan, but to each her own.)

Happy New Year~!
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clearness said...


Sparkling Red said...

Those muffins are a crazy colour, but that wouldn't stop me from eating them. Chocolate chips, butter, AND healthy stuff - the perfect combination! *WANT*