Carrot Apple Ginger Muffins
By KitchenAid
Images
Serves
Makes 12 muffins
Ingredients
- Mufins:
- 2 eggs, slightly beaten
- 2 Tbsp. grapeseed oil
- ¼ cup carrot, apple and ginger juice (see below)
- 2 cups carrot, apple and ginger pulp mixture from juice
- ¾ cup milk
- 1 tsp. vanilla extract
- ¾ cup honey
- ½ cup raisins
- ½ cup toasted and chopped pecans, optional
- 1 ½ cups whole wheat flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. ground cinnamon
- Optional pecans
- Carrot Apple Ginger Juice:
- 4 small carrots, washed, peeled
- 1 granny smith apple, cut into quarters
- 1 small knob of ginger, skin removed
Procedure
To make the juice: Using the KitchenAid Pro Line Stand Mixer, place each ingredient one by one into the Pro Line Slow Juicer and Sauce Attachment. Juice ingredients then reserve pulp and ¼ cup of juice for the muffins.
To make the muffins: Preheat oven to 375°F. Attach the flex edge beater to the mixer, and add wet ingredients. Beat on low speed until incorporated.
Next, begin adding all of the dry ingredients, including reserved pulp, and mix on low speed.
Grease muffin cups. Spoon batter into cups, filling two thirds.
Bake for 15 to 20 minutes, with no fan, checking halfway through and rotating the pan. The muffins are finished when a toothpick inserted comes out clean.
Let cool 30 minutes before removing from pan.
Remove from pan and allow muffins to cool completely on a wire rack.
To make the muffins: Preheat oven to 375°F. Attach the flex edge beater to the mixer, and add wet ingredients. Beat on low speed until incorporated.
Next, begin adding all of the dry ingredients, including reserved pulp, and mix on low speed.
Grease muffin cups. Spoon batter into cups, filling two thirds.
Bake for 15 to 20 minutes, with no fan, checking halfway through and rotating the pan. The muffins are finished when a toothpick inserted comes out clean.
Let cool 30 minutes before removing from pan.
Remove from pan and allow muffins to cool completely on a wire rack.
Carrot Apple Ginger Muffins
By KitchenAid
Serves
Makes 12 muffins
Ingredients
- Mufins:
- 2 eggs, slightly beaten
- 2 Tbsp. grapeseed oil
- ¼ cup carrot, apple and ginger juice (see below)
- 2 cups carrot, apple and ginger pulp mixture from juice
- ¾ cup milk
- 1 tsp. vanilla extract
- ¾ cup honey
- ½ cup raisins
- ½ cup toasted and chopped pecans, optional
- 1 ½ cups whole wheat flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. ground cinnamon
- Optional pecans
- Carrot Apple Ginger Juice:
- 4 small carrots, washed, peeled
- 1 granny smith apple, cut into quarters
- 1 small knob of ginger, skin removed
Procedure
To make the juice: Using the KitchenAid Pro Line Stand Mixer, place each ingredient one by one into the Pro Line Slow Juicer and Sauce Attachment. Juice ingredients then reserve pulp and ¼ cup of juice for the muffins.
To make the muffins: Preheat oven to 375°F. Attach the flex edge beater to the mixer, and add wet ingredients. Beat on low speed until incorporated.
Next, begin adding all of the dry ingredients, including reserved pulp, and mix on low speed.
Grease muffin cups. Spoon batter into cups, filling two thirds.
Bake for 15 to 20 minutes, with no fan, checking halfway through and rotating the pan. The muffins are finished when a toothpick inserted comes out clean.
Let cool 30 minutes before removing from pan.
Remove from pan and allow muffins to cool completely on a wire rack.
To make the muffins: Preheat oven to 375°F. Attach the flex edge beater to the mixer, and add wet ingredients. Beat on low speed until incorporated.
Next, begin adding all of the dry ingredients, including reserved pulp, and mix on low speed.
Grease muffin cups. Spoon batter into cups, filling two thirds.
Bake for 15 to 20 minutes, with no fan, checking halfway through and rotating the pan. The muffins are finished when a toothpick inserted comes out clean.
Let cool 30 minutes before removing from pan.
Remove from pan and allow muffins to cool completely on a wire rack.