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

wortel-pulp-muffin

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

Ingredients

    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

Instructions

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

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