Carrot Muffins

Ingredients (6 pcs)
- 110g flour
- A teaspoon of baking powder
- A teaspoon of cinnamon
- A pinch of salt
- 80g of sugar
- 100ml of oil
- 2 eggs
- 160g of carrot pulp left over after preparing carrot juice
- 50g raisins
- 50g chopped walnut

1. Whisk the eggs and sugar together in a bowl until they become lighter in color. After that, add the oil and whisk the mixture until completely combined. The flour, cinnamon, salt, and baking powder are sifted before being whisked together.
2. After making carrot juice in the Kuvings REVO830 slow juicer, we mix in the remaining carrot pulp with a spatula. Then, after thoroughly homogenizing the entire composition, we add the chopped walnuts and raisins.
3. We transfer the mixture to a muffin tin coated with baking paper and bake the muffins at 180 ° for 20 to 25 minutes.
4. We can provide them with coffee for breakfast.

Stop throwing away the pulp of fruits and vegetables because you can use them into carrot muffins for breakfast