Carrot Apple Ginger Tea Cakes from Juicer Pulp

2 cupscarrot/apple/ginger pulp
1 1/2 cupsflour
2 teaspoonsbaking powder
1/2 teaspooncinnamon
1/4 cupsugar
1/2 teaspoonsalt
1 1/4 cupmilk or rice/soy milk
1/4 cupcanola oil
1 teaspoonvanilla extract
mini dark chocolate chips or nuts (optional)

Equipment List

Baking Pan


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

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