Carrot Ginger Muffin
These carrot ginger muffins are awesomely yummy. And, I made them with the pulp from my juicer after enjoying some carrot-apple-ginger juice.
The recipe is super easy:
3 cups carrot-apple-ginger pulp (or carrot-pear, or …)
3 cups flour
5 egg whites
1 cup of honey
1 cup of canola oil
1 tbs vanilla
1 tbs baking soda
cinnamon, nutmeg and cloves to taste (about a tbs)
pecans
Bake at 350 for 45 minutes. Enjoy!
