HEALTHY RECIPES | Easy Carrot Muffins with Leftover Pulp | Dairy-Free Recipe скачать в хорошем качестве

HEALTHY RECIPES | Easy Carrot Muffins with Leftover Pulp | Dairy-Free Recipe

❤️ Enjoy muffins made with sweet, seasonal carrots! This recipe uses leftover carrot pulp from juicing and is dairy-free, with no milk or butter, making it easy to enjoy. Pair these moist muffins with a rich chocolate drink made from almond milk using soaked almonds for a healthy and tasty snack time! ❤️ [Carrot Muffins] -Carrot Pulp 1 + ½ cups, Avocado Oil 120 ml, Eggs 2 (plus 1 more), Unrefined Sugar 200 g -Dry Ingredients: All-Purpose Flour 180 g, Baking Powder ½ teaspoon, Baking Soda ½ teaspoon, Ground Cinnamon ½ teaspoon, Salt: ¼ teaspoon ❤️ [Chocolate Almond Juice] Almonds 2 cups, Water 1 cup, Cocoa Powder 4 tablespoons, Maple Syrup 2 tablespoons Please don’t throw away the carrot pulp! We’re going to make muffins using the leftover pulp from juicing carrots! 1.Sift the dry ingredients into a bowl and mix gently. 2.In another bowl, combine the eggs, sugar, and oil, then mix in the carrot pulp 3.Pour the carrot mixture into the bowl with the dry ingredients and mix well. 4.Lightly grease the muffin tin, then divide the batter evenly among the cups. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes. 5.Rinse the almonds lightly and soak them for half a day. 6.In a Hurom juicer, combine the soaked almonds and water to make almond milk. 7.Mix the cocoa powder and maple syrup into the almond milk. Check out the recipes at the link below! https://wcuisine.app.link/2eMFR6bTHNb Start a healthy life with Hurom! https://www.hurom.com