 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) |
Equipment List
Baking Pan
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
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