January 3, 2012
One of the things that makes me sad when I juice is that so much of the fruit and vegetables used, are wasted away in to the pulp bag. I was thinking about things I could do with that extra vegetable pulp. The Breville Fountain’s instruction and recipe booklet gives some ideas however, today I came across a carrot muffin recipe on Cook4Seasons that I decided to try. You should check out their site. There are some really interesting recipes including Quinoa Pancakes, Chocolate Coconut pudding, Detoxifying Beet Soup, and Raw Tri-Colored Truffles which look pretty amazing!
Here is the recipe (again courtesy Karen at Cook4Seasons - Check out her site for this recipe and the ones I mentioned above)
Carrot Muffins ~ a delicious way to get your veggies and a healthy dose of fiber, starting at breakfast:)
- 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 - If you can’t use the pulp right away, freeze it in a plastic bag and defrost before baking. You can also use grated carrots – equal amounts apply.
- 1 cup chopped pecans or walnuts
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.
Some Souzapalooza notes on this recipe -
- I used brown sugar (I dont know what sucanat is and I had brown sugar on hand.
- I used spelt flour rather than whole wheat (I had some left over from my Gwyneth Paltrow Brownie Recipe – I never blogged about making them because honestly, I thought they sucked, but her fish tacos are awesome – check the post out here).
- I also added some flax seeds for an extra bit of goodness.
I will say, these muffins are not the sweetest, but they are very good. I think I would like to try them with an apple carrot pulp mixture and see if that sweetens them up a bit.
- Carrot Zucchini Bran Muffins (alidoesit.wordpress.com)
- Recipe: Whole Wheat Banana Muffins (fitnessfoodandwhateverelse.wordpress.com)
- Beet Burgers (poliskitchen.wordpress.com)
July 25, 2011
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
My Organic Zucchini from Stone Barns
This weekend, the Farmer’s Market at Stone Barns had zucchini for $1 each… just ONE dollar! not per pound, per zucchini! I got two, one that is 15 inches long, and one slightly smaller at 13 inches long. So what am I going to do with these beauties? Make one of my most favorite things, Zucchini Bread! I got my recipe from Simply Recipes – it is for muffins, but I use it to make loafs in greased loaf pans.
- 3 cups grated fresh zucchini
- 2/3 cup melted unsalted butter
- 1 1/3 cup sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- Pinch salt
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup walnuts (optional)
- 1 cup raisins or dried cranberries (optional)
You don’t need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note from the recipe author: If you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin). For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I’ve made these both ways, and the butter version just tastes better.
Note from Souzapalooza: I use the oil and walnuts to make my version muffins. I exclude the dried fruit. In addition, I like to sprinkle a few extra chopped walnut pieces over the top of my bread to a decrotavie touch.
Do you have a version of zucchini bread you would like to share? I have quite A LOT of zucchini to work with!