Carrot Bran Muffins – A great way to use up leftover carrot pulp!
My adventures in juicing prompted me to purchase a 25 pound bag of carrots. I don’t know where I thought I was going to keep all those carrots, so it occurred to me I should just juice half the bag at once, then keep the rest in the fridge for the remainder of the week. Sounded like a great idea, until I started scrubbing the darn things.
An hour later I had very sore arms, two liters of carrot juice, and I was knee deep in carrot pulp. Since I have no garden or compost bin, I was at a loss for what to do with that much pulp – until my mother in law suggested muffins!
A half hour later, we were eating delicious muffins warm out of the oven and smothered in butter. Yum.
Carrot Bran Muffins: Ingredients
- 1 cup pastured butter or coconut oil
- 3/4 cup organic cane sugar
- 4 eggs
- 2 cups flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 1 cup oat bran
- 2 1/2 cups shredded carrots (or carrot pulp)
- 1 cup raisins (optional)
- 1 cup pecans (optional)
Carrot Bran Muffins Extras: Preheat oven at 350F. Whip together the butter and sugar until light and fluffy. Beat in eggs one at a time. In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir into the wet ingredients until just blended, then stir in bran and carrots. Fold in pecans and raisins and spoon into cupcake liners. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center.