Carrot Apple Ginger Tea Cakes from Juicer Pulp
|2 cups||carrot/apple/ginger pulp|
|1 1/2 cups||flour|
|2 teaspoons||baking powder|
|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)|
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