Carrot Pineapple Muffins


Have enjoyed sharing this recipe my granddaughter and I made to help us stay on track this month. One of our goals for January 2013 is to find, and create, more recipes by using our fresh pulp from juicing.
So excited this recipe made 2 dozen yummy muffins!!! We can freeze them to eat later with our menu choices.

Total Juicing Recipe

3 1/2 Cups Fresh Carrot Pulp
1 Cup Pineapple Pulp
1 Cup Honey
6 Egg Whites
1 Cup Olive Oil
1 Tbsp Pure Vanilla
3 Cups Baking Flour
1 Tbsp Baking Soda
2 Tbsp Cinnamon
1/2 Cup Sliced Almonds
1 Cup Chopped Walnuts
1/2 Cup Fresh Grated Coconut

:) Preheat oven to 350 degrees
:) Mix pulp together
:) Add Honey / Egg Whites / Oil / Vanilla
:) Sift together dry ingredients and mix all until just blended
:) Add Nuts/Coconut
:) Pour into greased muffin tin
:) Bake;
20 minutes/six muffin tin (medium size)
45 minutes/twelve muffin tin (medium size)
:) Serving Size;1 Muffin
:) Nutritional Information; 1 Muffin

*Resourced: Total Juicing/page 217/Elaine LaLanne/1992

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