I woke up early this morning from the thunderstorm, happy that it was finally Friday and feeling ambitious. I had saved the pulp from carrot/apple juice I had made the day before with the intent of making something out of it. I made fresh carrot/apple juice this morning and added the fresh pulp to the stuff I had yesterday.
I whipped up these muffins before work and were simple to make. The whole process took about 35 minutes total. That doesn’t include clean up time because I left the kitchen a disaster this morning. I guess Dave will just have to clean it up when he gets home
So most muffin recipes that I found called for brown sugar, which I came to find out that I didn’t have in my cupboards so I got creative and used honey and a dash of maple syrup instead. If you are going to use honey and maple syrup as a sugar substitute, you want to add a little more baking soda. Honey and maple syrup add moisture to a recipe, which can upset the texture of what you’re making. Honey adds acid to a recipe, which you might have to neutralize with the addition of a pinch of baking soda. And honey can cause baked foods to brown more quickly. Brown sugar, on the other hand, attracts moisture, so it will keep baked goods from drying out so quickly. You can use an egg substitute and make it a vegan muffin, but I didn’t. I did reduce the salt and oil amounts that most recipes called for.
Here’s how you make them:
1/2 cup whipped honey that I bought at the Eastern Market in Detroit
Dash of organic grade B maple syrup
3/4 cup white sugar
2 1/2 cups all-purpose flour
4 teaspoons baking soda (extra dash if you use honey)
1 teaspoon baking powder
4 teaspoons ground cinnamon
1 teaspoons salt
1 egg (use egg substitute to make it a vegan recipe)
Pulp from juicing 4 apples and 6 carrots
1 1/4 cups applesauce
Little less than 1/4 cup vegetable oil (you can find a substitute for this too to make more healthy)
- Preheat oven to 400. Lightly grease muffin cups or line with paper muffin liners.
- In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.
- In a small bowl whisk together egg, applesauce and oil. Stir into dry ingredient
- Spoon batter into prepared pans.
- Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely
I pulled them out of the oven fresh, steaming and smelling delicious! They were baked perfectly with a slightly brown crisp top. I put them in my pyrex travel carrying dish and hopped on the EL to work. The pyrex travel dish kept them warm so when I got to work they were still warm. Happy Friday My Friends!