Carrot Apple Ginger Tea Cakes from Juicer Pulp
Ingredients
|
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
Vanilla Selections Options
|
|
|
mini dark chocolate chips or nuts (optional)
|
Cooking Instructions
1. Preheat oven to 400 degrees, and grease a 12-cup muffin tin.
2. 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.
3. Scoop into muffin tins and bake for 18-22 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.
Recipe provided by Breville
Equipment List