Delicious Orange Carrot Ginger juice makes the perfect start to a lazy Sunday, and the leftover juice pulp is happily transformed into Orange Carrot Cream Muffins.
Orange Carrot Cream Muffins
An early birthday gift this weekend, from my mom, was a new juicer (to replace the old one I wore out).
A month or so ago, I was inspired by the film, Fat, Sick and Nealy Dead. This film follows Joe Cross while he undertakes a 60 day fresh fruit and vegetable fast to regain his health. I went on a shorter, 10 day fast using a lot of the juice recipes from Joe’s website, and I have to say, it was a wonderful experience. While I expected to be starving all the time, I found that after the first two days, the juices were more than enough to keep me full. In fact, by the last three days, I was finding it hard to drink all the recommended juices in the day. The benefits were, more energy, better sleep, feeling of clarity as well as some weight loss. Long story, short, my old juicer finally gave up just after I finished the fast, and I have been missing my fresh juices.
This has now become our regular weekend juice, and with my shiny new juicer, my daily juice habit is back. The only question then is: What to do with all the juice pulp?
This weekend, I decided to make muffins out of the wonderful pulp left over.
A mixture of carrot, orange, apple (I add apple to the Splash of Sunshine recipe) and ginger, the look and smell just cried out muffins.
I do not like sweet muffins, so I have not added any sweetener, but if you want, you can add brown sugar, maple syrup, agave or whatever sweetener you prefer.
Orange Carrot Cream Muffins
Makes 12 to 18 muffins depending on size
2 cup all purpose flour * (see note below)
½ tspn baking soda
¼ tspn baking powder
½ tspn salt (I use pink Himalayan salt or sea salt)
1 tspn cinnamon
¾ cup walnuts roughly chopped
½ cup dried fruit (raisins, dates, cranberries, whatever your prefer or have on hand)
2 tspns ground chia seed
6 tblspns hot water
1 400 ml can coconut milk (or any non dairy milk)
1 tspn vanilla
1 ½ cups fruit pulp (or grated carrot and apple)
*Note: You can use any type of all-purpose flour, however I used a mix of gluten-free flours that I keep on hand for baking. The mix I use is: 2.5 parts each Oat Flour, Sorghum Flour and Brown Rice Flour plus 1 part Arrowroot, 1 part White Rice Flour and 1/5 part Cornstarch)
Preheat oven to 350. Grease muffin pans or line with paper cups.
Sift flour, baking soda, baking powder, salt and cinnamon together in a bowl. Add walnuts and dried fruit.
In separate bowl mix together ground chia and hot water with fork or whisk to make a slurry. This will thicken and act as a binding agent in replacement of eggs.
Add vanilla and coconut milk (or milk of choice. Note: coconut milk is usually quite thick. If you use another milk or if the coconut milk is watery, you will not need to add as much water, probably only 1/2 cup)
Add fruit pulp and mix in well, this may take a few minutes, add ½ the water.
Pour the wet mixture into the dry mixture and gently combine. Add the remaining 1/2 cup water if necessary. Try not to over mix as this will result in a dense texture.
Spoon batter into muffin trays and bake 30 to 40 minutes or until a toothpick inserted in the centre comes out clean.
Remove from oven, place on cooling rack.
If you decided to add a sweetener to the mix, add it into the appropriate mix (dry or wet).