Tuesday, October 1, 2013

Vegan Carrot Pulp Muffins

After reading up on all the uses of carrot pulp I wanted to start out with some muffins. I am trying not use as much oil in my cooking so I used applesauce. Applesauce is an awesome replacement for oils in baking recipes, I feel that it don't work in all baking recipes but in this one it rocks.
Now the way I do my baking is get all your ingredients in line and as you use them then put them away, this way you don't put anything in twice. 
Start by mixing your egg replacer together, I use Bob's RedMill Egg Replacer but you can also use flaxmeal the same way. 

4 tbsp Bob's Red Mill Egg Replacer  

3/4 cup cold water

Now mix together and set aside

Mix all you dry ingredients 

2 cups flour

2 big cups of carrot pulp 

1 cup chopped walnuts

3/4 cup brown sugar

1 tbsp cinnamon 

1 tsp ground nutmeg

2 tsp baking soda 

1 tsp salt

Mix well making sure the brown sugar didn't clump up. 
Take water and vanilla extract and mix together 

1/2 cup water

1 tbsp vanilla extract

1 cup applesauce

Make a well in your flour mixture and pour in applesauce, egg replacer, and water/vanilla mixture. Mix till well combined. 

Pre-heat oven to 350. Now line you cupcake pan with cupcake liners, using a regulation size ice cream scoop fill your cups 3/4 of the way full.  Bake for 20 min using the toothpick method make sure they are done in the middle bake for 3-5 more min if needed. Watch carefully not to over bake there ain't nothin worst than a dry muffin.

Make the well.

Spice check add anything you need if any.

Regulation size scooper.

Toothpick test.


 Have fun and Enjoy. 

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