There has been an interesting development in my home the last few weeks: Chase has become a fan of carrot juice. And not just any old fan, he’s become the “I can go through a 5-lb bag of carrots in a day” kind. The kind of fan that doesn’t even wash the juicer because it’s just going to get dirty again in a hour. Now, I have been trying to tell Chase that carrot juice is delicious for years, but he never agreed until he finally tried some that had ginger added. Apparently this was the missing link, because now we have bags of carrots in our fridge and I’m trying to find additional counter space that doesn’t exist so so we don’t have to keep moving the juicer back and forth from counter to cabinet.
Not to say that I’m not happy about this – I’d much prefer that we be going through bags of carrots than cases of Coke. However, with all that carrot juice comes lots of carrot pulp, and the part of me that was told about starving children as a child will always feel guilty for throwing away pounds of food just to make juice. This past weekend I came up with a solution – carrot muffins!
To go further and make sure I don’t waste any food, I froze the batter and can now bake muffins throughout the week as I need them, instead of baking everything all at once and hoping I eat them before mold starts to grow. I know that some people will try to tell me that you can bake the muffins and then freeze them and the muffins will taste good when you heat them up but I DON’T BELIEVE YOU! I have never eaten a de-frosted bread product that I thought tasted remotely as good as one that was right out of the oven.
Since it was the ginger that convinced Chase that carrot juice is in fact, delicious, I thought it was only appropriate that I put ginger in the muffins as well.
Carrots + Ginger = Delicious juice
Carrots + Ginger + Whole Wheat = Delicious muffins.
Whole Wheat Ginger-Carrot Muffins
I used leftover carrot pulp from making carrot juice for these, which is much drier than if I had simply grated a carrot. Depending on what route you’re going, I would recommend adding in the milk slowly until it’s at the right consistency. You don’t want it runny like pancake or cake batter, but it shouldn’t be so dry you can’t stir it at all.
1 1/4 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2 beaten eggs
1/4 – 1/2 cup milk (dairy, soy, almond, whatevs)
1 1/2 cup grated carrot
1/2 cup nuts (optional)
In a medium to large bowl, mix together the flour, sugar, cinnamon, ginger, baking powder, baking soda and salt. In a separate small bowl, beat together the butter, eggs and 1/4 cup of the milk. Add the wet ingredients to the dry ingredients and mix together, adding more milk if necessary. You don’t want it runny like pancake or cake batter, but it shouldn’t be so dry you can’t stir it at all. Stir in the carrot and nuts.
To freeze the muffins: line a baking sheet with plastic wrap. Use two sheets if necessary to cover it – you don’t want to pull it tight or the batter won’t fill the muffin cups. Spoon the mix into the muffin cups and freeze for 1 hour. Lift the plastic wrap and frozen muffins out and place in a plastic bag. Freeze again immediately; use within a month.
To cook: Preheat the oven to 350 degrees F. Lightly grease however many muffin cups you’re going to be using. Place the frozen or fresh muffin mix into the pan and bake until a toothpick comes out clean when inserted. For fresh mix this will take about 20-25 mins, for frozen it will be 25-35 minutes.