Carrot and Walnut Muffins (With Pulp)

It always feels like a small victory when I stumble upon a recipe I want to try and discover I actually already have all of the ingredients at home. I hadn't done any juicing in a while so yesterday I decided to use up some oranges, carrots and...wait for it...sweet potatoes. Yes, ladies and gentlemen, you can juice sweet potatoes. To be honest, the texture once in juice form was a little bit chalky. It tasted pretty good but the texture kind of ruined it for me.

Orange, carrot and sweet potato juice.

I've seen a few recipes that incorporate the left-over pulp from fruit/vegetable juice. I decided to give these muffins a go, using the carrot and sweet-potato pulp from my juice. The sweet potato didn't affect the flavour, in my opinion, so you could probably just use carrot pulp or shredded carrots, if you're not juicing. I made sure I juiced the carrots and sweet potatoes first and set the pulp aside before doing the oranges.

Pulpy goodness.

Carrot, walnut (and sweet potato) pulp muffins:

2 cups plain flour

1 teaspoon sea salt

2 teaspoons cinnamon

1 teaspoon nutmeg

2 teaspoons baking soda

3/4 cup brown sugar

1 cup vegetable oil

1/4 cup water

2 teaspoons vanilla

4 medium to large eggs, beaten

2 cups carrot etc pulp (or shredded carrot if you're not a juicer)

1 cup chopped walnuts

Directions:

Preheat oven to 180 degrees celcius.  Grease about 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.  Put into muffin pan and cook  for about 20 minutes.  Let cool for about 10 minutes and serve with a bit of butter.

I get the feeling I'm gonna be eating a lot of these this week, because Ben refuses to eat anything where there's vegetables "trying to disguise themselves as cake." Oh well, more for me!