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.
1 ½ cup flour
1 teaspoon baking soda
½ a teaspoon cream of tartar
dash of cinnamon and nutmeg to taste
1/3 cup shortening
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.
I frosted them with some leftover butter cream frosting, and topped with more currants. They are like a healthy carrot-beet cake. Yummy!