The carrot is a wonderful item to have on hand and is one of the all time favorites for juicing. It is hardy in the fridge and blends very well with a wide range of other both vegetable and fruit juices. It is beneficial for our eyes as we all have heard but also helps give us Vitamins like A, B1 and C.

Because it’s so frequently called for in recipes, you’re bound to end up with an excess of carrot pulp. But don’t throw away that valuable pulp! It can be used in the ever popular carrot cake which is delicious. Or for a slight variation try making Carrot Pulp Muffins! Here’s a recipe that adds a little zing in the form of Pineapple Pulp:

Ingredients:

3.5 cups carrot pulp
1 cup pineapple pulp
3 cups whole-grain flour
1 cup canola oil
1 cup honey
6 egg whites
1 tbsp vanilla
1 tbsp baking soda
2 tbsp cinnamon
1 tsp nutmeg
1 cup crushed nuts

Directions:

Preheat your oven to 350 deg. Mix up the pulp from carrots and pineapple well. Add egg whites, honey, vanilla and oil to the mix. Sift the flour, baking soda, cinnamon and nutmeg together and add it gradually to mixture, stirring until it’s blended. Mix in the nuts.

Pour the batter into greased muffin cups making sure to leave some room (about 1/4 from the top) for expansion. Bake for 45 minutes.

Makes a dozen muffins.