Morning Muffins

source

 

Lately I've been craving a lot of fresh veggie and fruit juice. Most of the time I compost the pulp and save a few scoops to mix in with the dog's food.  (Little Bear is especially mad for carrots & apples).

Today I juiced some pineapples, carrots, apples and ginger. Wanting to be a little more resourceful with the pulp I used most of today's yield in a variation of this easy & delicious muffin recipe.

I eliminated the vanilla and 1/2 cup of the sugar from the original recipe as the pineapple, ginger & coconut are sweet and flavorful enough.


Here's my version:

Ingredients
4 eggs
1 1/3 cups olive oil
3 cups flour
3/4 cups brown sugar
1tbls agave nectar

3 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

1 tsp clove powder

3+ cups pulp of any fruit/veggie you desire (I used carrot, apple, pineapple, ginger)

3/4 cup shredded coconut

1/3 cup nuts (walnuts, almonds, etc)

1/2 cup raisins

 

Preheat your oven to 350 degrees F. 

In a mixing bowl beat eggs, sugar, agave, and oil. In a separate bowl combine flour, baking soda, salt, cinnamon and cloves. Fold the combined dry ingredients into the egg and oil mixture until partially incorporated before adding the carrot, apple, raisins, coconut and nuts and folding until well combined. Be careful not to overmix the batter. Before baking you may also sprinkle on extra nuts and/or a dash of raw sugar. 

 

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

 Yeild: 18-24 muffins.

 

.:: I froze about half of the recipe for after the baby arrives as we don't have family near-by to help with the early days of cooking and cleaning).::.