Carrot Bran Muffins: A Cure for the Juicer's Dilemma
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch; Baked Goods
Cuisine: American
Serves: 2 dozen
Ingredients
  • 1 cup refined organic extra virgin coconut oil
  • ½ organic raw sugar
  • 4 eggs
  • 2 cups unbleached white flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup toasted wheat bran
  • ½ - 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ⅛ teaspoon ginger
  • 2 cups pulp from juicing 10 organic carrots
  • 1 cup organic raisins
  • 1 cup pecans, chopped
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Using a stand mixer, beat the coconut oil and sugar together.
  3. Add the eggs one at a time and mix well.
  4. In a separate bowl, mix the flour, baking powder, baking soda, salt, spices, and wheat bran.
  5. Stir half of the flour mixture into the wet ingredients, and add half the carrot pulp. Repeat with the remaining flour mixture and carrot pulp. You want all the ingredients well incorporated into the batter, but try not to over mix.
  6. Fold in the pecans and raisins and spoon into muffin tins lined with foil muffin cups. (I actually had more than enough for 2 dozen muffins, so I used the remaining batter to make another 9 bite-sized mini muffins.)
  7. Bake for 25 minutes. Make sure a toothpick comes out clean when you insert it into the center of the muffin. If it doesn't, bake for another 5-8 minutes.
Notes
Copyright © 2016 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/a-cure-for-the-juicers-dilemma/