Carrot-Beet “Pulp” Muffins

Today I made Beautiful carrot and beet muffins.

I wanted to make something sweet for Elijah and I. Since we are really low on regular White sugar, I decided to not use much at all and figure out how to naturally sweeten without much sugar. I know how to do that very well normally. Today I used grated steamed carrot and beets. I made about a ½ a cup grated “Pulp”. I added a teaspoon of brown sugar to help it be sweet and mixed it well in a bowl. I added about 2 tablespoon white sugar, for the whole batch we only used 3 tablespoons sugar. I added about 1/3 of a cup of shortening and 2 small eggs. ( I am sure any size eggs will work.) that was my wet mix. I made a dry mix of white flour some spices and baking soda and a dash of cream of tartar. I also added some organic Zante currents I had into the mix. I mixed the wet with the dry and spooned into baking tins and bleach free baking cups.

Here are a few pics of the muffins.

pulp muffins
pulp muffins
zante currants ..
zante currants ..

“Pulp Muffins”

Dry mix:

1 ½ cup flour

1 teaspoon baking soda

½ a teaspoon cream of tartar

dash of cinnamon and nutmeg to taste

Wet mix:

1/3 cup shortening

2 eggs

3 tablespoons sugar

½ cup pulp

¼ cup currants

(for pulp, you can use just about anything, pumpkin, applesauce and other fruits would work, I think.)

You can definitely use the leftover “pulp” after juicing for this recipe.

Mix your dry mix together well, mix your wet mix together well. Add wet to dry and mix well. Spoon unto muffin cups, lined or oiled and bake at 350 until toothpick inserted comes out clean, about 15-18 min.

before making muffins
before making muffins
spooning into tin
spooning into tin

I frosted them with some leftover butter cream frosting, and topped with more currants. They are like a healthy carrot-beet cake. Yummy!

perfect inside
perfect inside
frosted muffins
frosted muffins
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Naturally Sweet #2

Naturally sweet #2

I feel so forgetful, I made a whole blog post on how to sweeten things naturally and I forgot some of the major players in fruits and veggies. I mentioned dried fruit and bananas and date paste but you’ll be super surprised that the following fruits and vegetables can be helpful in baking also.

https://momsorganicbohofoodfun.wordpress.com/2015/04/07/naturally-sweet/

I just love hiding things like beans, veggies and even special flavors into my cooking. Even if not all of these things may be sweet, they are nutritious and good to eat, so why not add them to your dessert.

It tastes incredible steamed with carrots and mashed into baking as you would applesauce.

http://www.vegancookingwithlove.com/2013/03/vegan-applesauce-cake/

red and yellow beets
red and yellow beets
steamed carrots and beets
steamed carrots and beets
  • Berries fruit and or natural flavors: blackberries and rosehips shown below both provide a naturally sweet taste to baking, and are great to find locally if you have some. Bake berries into baked goods folding in after mixing your dry and wet together. For rosehips dry powder use in the dry mix, for natural flavors such as lemon or vanilla use in the wet mix.
blackberries and fresh rose hips
blackberries and fresh rose hips
dried prunes raisins and oranges are all naturally sweet
dried prunes raisins and oranges are all naturally sweet

Chocolate prune cake recipes:

http://godfoodlifesplat.blogspot.com/2011/05/chocolate-prune-cakecake-balls_20.html?m=1

http://theyogivegetarian.blogspot.com/2012/02/sticky-prune-cakevegan-no-added-sugar.html?m=1

http://www.food.com/recipe/raw-vegan-german-chocolate-cake-418169

http://forkbelly.com/veganchocolate-cake/

camu camu flavored gelatin candys
camu camu flavored gelatin candys
banana blueberry bread
banana blueberry bread
applesauce chia blueberry pie
applesauce chia blueberry pie
  • I recently made a rosehip and hibiscus flavored lemon meringue pie and it was really different and tasted extra fruity from the extra flavor, and even added some color. For berries and natural flavors do note that the color and taste of your baked goods will significantly change, the more you add.
rosehip and hibiscus lemon meringue pie
rosehip and hibiscus lemon meringue pie
apple pie and ice cream (great with cinnamon)
apple pie and ice cream (great with cinnamon)

here are some tips and recipes on rosehips if your interested.

http://gardening.about.com/od/rose1/f/RoseHips.htm

http://www.natureskills.com/wild-foods/rosehip-honey/

http://thevanillabeanblog.com/2013/05/meringues-with-rhubarb-curd-and-rosehip.html

http://www.essentialcuisine.com/recipes/elderflower-mousse-with-wareings-rosehip-meringue-violet-syrup-thyme-gel-little-town-dairy-yoghurt-sorbet-fresh-seasonal-lancashire-flowers/

Rhubarb and cranberries-

Rhubarb and cranberries are both naturally very sour, so you will have to cook them. cranberries are excellent in baking, but do remember to sweeten them up. Rhubarb is excellent to bake with check out my favorite step by step recipe for rhubarb cobbler here.

http://thepioneerwoman.com/cooking/2011/06/rhubarb-cobbler/

close up Rhubarb
close up Rhubarb
lots of chopped Rhubarb
lots of chopped Rhubarb
cranberries and rhubarb
cranberries and rhubarb
carrot cake with cauliflower frosting
carrot cake with cauliflower frosting
  • Squash/butternut and zucchini steamed/roasted squash is great baked into muffins and bread.
deseeding butternut
deseeding butternut
butternut squash
butternut squash
yellow squash muffins, can also make with beet mash
yellow squash muffins, can also make with beet mash
pumpkin pie
pumpkin pie
squash blueberry muffin
squash blueberry muffin
10714583_635786183200237_263541475880726367_o
butternut squash salted biscuits
  • AvocadoI recently made the most fudgy amazing vegan chocolate brownies with avocado and date sugar.. recipe below.
avocado brownie
avocado brownie

And while you are there you better check out @chocolate covered katie cause she is Queen of blending veggies into desserts and my new baking idol.  http://chocolatecoveredkatie.com/