Chinese Five Spice Carrot Muffins

 

I enjoy juicing fresh vegetables, all of the health benefits coupled with the skin and beautifying strength of a freshly made juice has become important to my everyday life and routine. I love being able to get all the vitamins and nutrition from a bunch of fruits and veggies without having to eat them all, it makes balancing your diet a little easier. One thing I don’t like is all of the pulp left behind….personally I spend too much money on organic fresh fruits and veggies to just throw all that fiber rich pulp in the trash. So I don’t!

I find ways to incorporate whatever I juice…leftovers in my meals. Or I make something out of it whether it’s throwing it in my Spaghetti sauce, or making a yummy treat. It’s also a great way to sneak some extra fiber in the kids’ meals. Now if you have a quality juicer your pulp should be dry which leaves little room for any leftover vitamins and minerals but it is full of fiber which many experts say most Americans aren’t getting enough of anyways. So get creative with your veggie pulp, but in the meantime try some of my recipes…I only give you the ones I love so try it out and let me know what you think.

This recipe is full of fiber not only do I use the pulp left from my carrot juice I also use Whole Wheat flour and instead of white sugar I use brown which adds another layer of flavor from the molasses, while at the same time cutting some calories.

 

2 Cups Carrot Pulp/ About 3 large carrots

1 Teaspoon Chinese Five Spice (Blend of Anise, Cinnamon, White Pepper, Ginger and Black Licorice)

I’ve only ever used Chinese five spice in this recipe. It adds such a nice element with different notes but if you have none you could use allspice with some extra cinnamon, but I recommend buying the five spice it will be a great addition to your collection of spices and if you don’t have a collection, get started with the five spice, it’s worth it!

4 Tablespoons of butter softened

4 oz. Cream Cheese

¾ Cups Brown sugar (extra teaspoon for crumbled top)

2 eggs

1 Teaspoon Vanilla

2 Cups Whole Wheat Flour

1 Tablespoon Baking Powder

1 Teaspoon of Salt

 1 Cup milk

Crumbled top

1 Teaspoon each of Butter, Brown Sugar and Whole Wheat flour with a sprinkle of cinnamon and a pinch of kosher salt. Love the salt, it gives you a little something savory with your sweet.

Preheat Oven to 350ᴼ

Mix your carrot, Chinese five spice, butter, cream cheese, brown sugar… cream all these ingredients together… Then add your eggs one at a time blending before adding the next. Mix in your vanilla.

 

Mix together your dry ingredient well and add flour mixture and milk to your carrot mix alternating between the two start with flour end with flour. Mix well but don’t over mix.

Put the mix in your greased muffin pans.

I made 18 medium sized muffins.

To make your crumbled top use fingers to incorporate the butter, flour, cinnamon Brown sugar and salt.

Now put your prepared crumble on top and let bake in preheated oven for about 40-45 minutes.