Red Velvet Muffins and Carrot Cake Muffins

Written By: Li Cross - Jan• 13•15

If you’re a juicer like me, don’t throw out that pulp. Freeze it in 1 cup portions. Use sandwich bags or margarine cups to store it in your freezer until you need it.






Today I made Carrot Juice and Beet Juice to rebuild my immune system. I made Doggie Treats from the carrot pulp and Red Velvet Muffins from the Beet Pulp. (I juice an apple with the beet for added sweetness). Here are the recipes:


Red Velvet Muffins

1/4 cup butter (or margarine) melted

2 eggs

1 cup beet pulp

1 -1/4 cups sugar (or 2/3 cup Stevia)

1/2 cup milk (or almond milk)

2 cups unbleached flour

1/2  tsp. salt

1/2 tsp. baking powder

4 Tablespoons cocoa powder

1 tsp. vanilla

Mix all ingredients and pour into 12 muffin cups. Bake at 350 about 18 minutes. Done when muffin springs back to touch.

*Note – for carrot muffins – omit cocoa and add carrot pulp in lieu of beet pulp. Add 1 tsp cinnamon and 1/2 cup chopped nuts.


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