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Carrot Apple Ginger Tea Cakes from Juicer Pulp

Carrot Apple Ginger Tea Cakes from Juicer Pulp


2 cups carrot/apple/ginger pulp
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 cup sugar
1/2 teaspoon salt
1 1/4 cup milk or rice/soy milk
1/4 cup canola oil
1 teaspoon vanilla extract
  mini dark chocolate chips or nuts (optional)

Cooking Instructions

Preheat oven to 400 degrees, and grease a 12-cup muffin tin.
Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork. In a smaller bowl, combine oil, milk and vanilla. Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp and chocolate chips/nuts, if using.
Scoop into muffin tins and bake for 18 to 22 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.

Recipe provided by Breville

Equipment List

Baking Pan
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