You can use grated carrot in case you don’t have carrot pulp!


It’s the first time I participate in the Food blog swap of a group Dutch food bloggers. I heard about it before, but didn’t exactly know how it works. Bluntly: the idea is that bloggers make something from each others blog and change at least one ingredient from the recipe. I recently met Sophie, from foodblog Etenmaken, she told me more about it and introduced me to the ‘swappers’. Thanks Sophie!

In between

Hopefully I have some more time next month. The past week was a mad house!!! Worked till super late (and I mean lååaáååéáåaáååéát … anyone who wants to give me a massage ?? – and if I make typos … I need a nap ..) I dealt with a few big huge deadlines. Including the website for photographerSonja Velda. Happy client 🙂 And other web productions… So I didn’t blog much, but of course hád to food-blog-swap! So here it is! I made these yummie carrot pulp breakfast muffins!

Food Blog Swap Debut

The recipe comes from Culi Sandra. Quite difficult to make a choice from her blog, so much good stuff. I could not resist and certainly not during my food blog swop-debut, using pulp, carrot pulp. What else;). The base is a very good recipe, so I didn’t change much. Added a few dates and left out the dried apricots. They are so good … I think I’ll make a new batch this weekend!

Lime Frosting!

OH YES And…. the FROSTING… OMG… Super happy about this frosting/icing mix I made. It’s super easy + nice and lime-fresh. Love it!!!

Pulp recipe| Carrotpulp breakfastmuffins with frosting

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 8


    For breakfast muffins
  • 3/4 cup or 70 g oatmeal
  • 3/4 cup or 70 g carrot pulp or grated pulp
  • 150 ml almond milk (almond) milk (make eg. Self almond milk with slow juicer)
  • 2 eggs
  • 1 banana
  • 6 dates
  • 1 tablespoon baking powder
  • 1/2 cup or 50 g almonds, coarsely chopped
  • small handful of mulberries
  • 1 tbsp chia seed
    For the frosting
  • 1/2 cup or 100g cream cheese
  • 4 tbsp powdered sugar
  • 4 tbsp lime juice
  • Optional: 2 tablespoons (almond)milk


    For breakfast muffins
  • Preheat the oven to 240 fahrenheit or 170 degrees celsius.
  • Mix the oatmeal, carrot pulp/ grated carrot, milk, eggs, dates, banana and baking powder in a food processor.
  • Then stir in the almonds, mulberries and chia seeds.
  • Divide the mixture between muffin 9 tins/papers.
  • Bake during 25-35 minutes in preheated oven.
    For the frosting
  • Mix the cream cheese with the powdered sugar and lime juice.
  • Add the milk to get the desired substance.
  • Finish the muffins with a thick layer of white frosting. ENJOY 🙂

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