Recipe Of The Month: Healthy Carrot Muffins

Do you juice? If you do then you also have a lot of pulp left over when you are done. Here is a great recipe to use up some of that pulp. It is a moist and nourishing veggie muffin that your whole family will enjoy!

Ingredients: Makes 12

• 2 cups whole wheat flour
• 1 Teaspoon sea salt
• 2 Teaspoons
  
• 1 Teaspoon nutmeg
• 2 Teaspoons baking soda
• 3/4 cup Sucanat or brown
  
• 1 cup extra virgin olive oil1/4 cup
  
• 2 Teaspoons vanilla
• 4 medium to large pastured eggs, beaten
• 2 cups carrot pulp (can mix some other pulps in it too)
• 1 cup chopped pecans or walnuts

Directions:

Preheat oven to 350 degrees. Grease approximately 12 muffin tins thoroughly. Mix dry ingredients first. In separate bowl, mix sugar with olive oil, water and vanilla. Add beaten eggs and blend thoroughly. Lightly incorporate the carrot pulp and nuts. Finally add dry ingredients. Mix. (If it seems just too thick you can add another 1/4 cup water.) Put into muffin pan and cook for about 20 minutes. Let cool for about 10 minutes and serve. Really tasty! (www.cook4seasons.com)