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Carrot Juice Pulp Muffins

We love to make fresh juice and have tried various recipes over the years to use the pulp leftover from juicing. My family has gamely tried countless varieties of raw crackers (some of them really delicious), and we've suffered through many a terrible muffin recipe in the name of using our pulp, in lieu of just composting (thought composting feeds us in a different way, so I'm OK with that). And today, this glorious day, my sweet girl ran into the kitchen saying, "What's that delicious smell?" I've created it, folks, the most delicious muffin recipe to use your leftover juice pulp.

Let me start by saying that we made a wonderful juice of carrots and pineapple this week, to which I added 5 drops of doTERRA Kumquat Essential Oil (part of the Mother's Day special), to make popsicles. They were absolutely delicious, as attested to by the many children who came to play this week. The leftover carrot and pineapple pulp has been in the fridge for a few days and I desperately wanted to make muffins with it, but felt a bit deflated by our past attempts. I searched a number of recipes this morning without success, and in the end put together this recipe, which is amazing! Give it a try and let me know what you think!

Ingredients

  • 1/2 C. milk
  • 1/2 C. orange juice
  • 2 eggs
  • 1/4 C. melted coconut oil or melted butter (grass fed tastes best)
  • 1/4 C. applesauce
  • 1 1/2 tsp vanilla
  • 8 drops Wild Orange Essential Oil
  • 1/2 C. maple syrup
  • 2 C. flour (I think you could experiment here because our flour was a mix of white whole wheat and spelt)
  • 1 Tbsp baking powder
  • 1 1/2 tsp spice (I love Penzey's Pie Spice in this recipe!)
  • 1 1/2 C. carrot pulp (my pulp was carrot/pineapple)

Begin by preheating our oven to 350/190 and greasing a 12-cup muffin pan with coconut oil (coconut oil is my favorite, but you can use anything you like). Then combine your wet ingredients in a bowl and your dry in a separate bowl. Add the dry into the wet and combine until wet, then add-in your pulp. Fill your individual muffin wells about 2/3 full (it's OK to fill them a smidge more, as I did, so that you're only using one pan of muffins) and bake for about 18 minutes (check them at 18, but you may need a minute more). When the muffins are done, pull them out and let them rest in the pan for a few minutes before carefully extracting them from the pan and letting them cool on a wire rack. We were so excited to eat them that we didn't let them cool completely before frosting them (yummy recipe below!).

Frosting

  • 1/2 C. cream cheese (we used frische käse)
  • 1/8 C. maple syrup
  • 2 drops Wild Orange Essential Oil

Mix your ingredients together and frost away. As a side note, if you make your frosting (as I did) while the muffins are baking, you may consider putting it back in the fridge to set until you need it. The longer it's at room temperature, the softer it will be. 

If you make this recipe and use variations that you'd like to share, please post them in the comments below!

It should be noted that we never use anything but dōTERRA Essential Oils. They are Certified Pure Therapeutic Grade oils and absolutely safe to ingest and cook with.


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