Carrot bread muffin キャロットブレッドマフィン

We made carrot juice recently since we had quite a few carrots which were beginning to put out roots and had to be quickly used. The juice was very sweet and delicious but my wife looked at the left over carrot pulp and thought it would be too wasteful to just throw it away. So, she used the left over pulp to make these carrot bread muffins.

The carrot pulp that remained in the juicer was very different from grated carrot which is usually used in carrot cake muffins. As shown below it was very fine and kind of dry after the juice was extracted. Despite this difference it made very nice carrot cake muffins. The recipe came from somewhere on the web but it appears to be a standard recipe.

Ingredients:
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
3/4 cup (1 1/2 sticks) melted butter
1 cup packed brown sugar
1 large egg
2 tbsp. sour cream
1/2 tsp. pure vanilla extract
1 1/2 cup grated carrots (from about 4 carrots)
1/2 cup golden raisins (she used regular raisin)
1/2 cup chopped toasted pecans

Directions:
Preheat oven to 375°.
In a medium bowl, whisk together the dry ingredients; flour, baking powder, baking soda, salt, cinnamon, and ginger (#1 left bowl). In another large bowl, whisk together the wet ingredients; melted butter, brown sugar, egg, sour cream, and vanilla (#1 right bowl). Stir the carrots (#2), into the liquid ingredients until thoroughly blended (#3). Add the raisins,(#4) and pecans. Stir in the flour mixture until just combined. (# 5). Grease a 12-cup muffin tin with butter. Divide the batter among the muffin tins (#6). Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Despite using the somewhat dry carrot pulp, the muffins came out really nice and moist with the characteristic carrot cake flavor. This muffin is perfect for breakfast.