Thursday, May 2, 2013

carrot ginger muffins for the road


I am so excited about my new juicer. I am loving experimenting with different fruits and vegetables. But it can be a challenge to find something to do with all the pulp that is left over. We've started giving it to the dogs with their meals, which they love (well, I wouldn't say Zowee loves it) but that makes me feel good. It's great for soups or broths too.
We went out of town last weekend and I made these muffins for a road trip snack. If you don't have pulp from juicing, grated carrot would work just fine. The crystalized ginger is optional; I didn't know how it would work so I left them out of most of the muffins. I kind of figured the girls wouldn't care for it, but if you want an extra zing of ginger I would recommend trying it.

3 tsp egg replacer with 1/4 cup water (equivalant to 2 eggs)
2 TB melted earth balance
1/4 cup safflower oil, or another neutral oil
1 cup sugar
1/2 cup unsweetened apple sauce
1 c carrot pulp, or grated carrot
1 tsp vanilla
1 TB black strap molasses

1 cup all purpose flour
1 cup whole wheat pastry flour
1 tsp ground ginger
1/2 tsp cardamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
crystalized ginger, optional

2 TB turbinado sugar, optional


Whisk the egg replacer and water in a small bowl until the lumps are gone and it's frothy. Add the melted butter, oil, sugar, apple sauce,vanilla, and carrot, and stir to combine. Mix in the molasses. In another bowl mix the dry ingredients together with a fork. Fold the flour mixture into the wet ingredients (don't over mix)  and spoon the batter into into a muffin tray. You can line the muffin tray or spray it. Sprinkle with the turbinado sugar and top with the crystalized ginger if you choose.

350 for about 18 minutes.


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