1、Carrot Pulp and Pineapple Muffins

Prep 20 m; Cook 35 m; Ready In 1 h 15 m;
"Don't throw away the carrot pulp after you juice those organic carrots! This is a great use for that pulp that many people throw away. Make this recipe or print it and give it to a friend along with your leftover pulp. Tasty!"

Carrot Pulp and Pineapple Muffins recipe

Ingredients

Method

Line muffin tins with paper liners.
  • Mix sugar, all-purpose flour, white whole wheat flour, cinnamon, baking soda, baking powder, and cloves in a very large bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts.
  • Whisk crushed pineapple, eggs, coconut oil, grapeseed oil, and milk together in a separate bowl. Fold into the sugar mixture until batter is well blended.
  • Divide batter evenly among muffin tins, filling each cup almost to the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • Recipe Tip

    If you do not have coconut and/or grapeseed oil, substitute melted butter.

    https://www.truecookbook.com/recipe/carrot-pulp-and-pineapple-muffins-147634/

    2、Bacon-and-Egg Muffins

  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 15 mins to 17 mins 400°F
  • Cool: 5 mins
  • Bacon-and-Egg Muffins recipe

    Ingredients

    Method

    1. Preheat oven to 400 degrees F. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside.
    2. Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full).
    3. Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.

    3、Yam and Jam Muffins

  • Makes: 12 servings
  • Makes: 12 muffins
  • Prep: 20 mins
  • Cool: 25 mins
  • Bake: 18 mins 400°F
  • Yam and Jam Muffins recipe

    Ingredients

    Method

    1. Lightly grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.
    2. In a large bowl combine flour, brown sugar, baking powder, baking soda, apple pie spice, and salt. Make a well in center of flour mixture; set aside.
    3. In another bowl mash the drained sweet potatoes with a fork. Stir in egg, milk, jam, and oil. Add sweet potato mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
    4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly. Drizzle muffins with Jam Icing and, if desired, top with additional jam or preserves. Makes 12 muffins.

    4、Double-Coconut and Pineapple Cream Tart

  • Makes: 10 servings
  • Prep: 40 mins
  • Stand: 30 mins
  • Chill: 1 hr (tart shell pastry)
  • Double-Coconut and Pineapple Cream Tart recipe

    Ingredients

    Method

    1. Prepare Macadamia Nut Tart Shell; set aside. Let egg yolks for filling and egg whites for Five-Egg White Meringue stand for 30 minutes at room temperature. Measure ingredients and prepare equipment for Five-Egg White Meringue; set aside (see "Timing is Everything", above).
    2. For filling, in a medium saucepan combine sugar, cornstarch, and salt; add milk and cream of coconut, whisking until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
    3. Remove from heat. Gradually stir about 1 cup of the hot milk mixture into egg yolks, stirring constantly. Stir yolk mixture into the remaining hot milk mixture in saucepan. Return to heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. Stir in pineapple, the 2/3 cup coconut, and the vanilla. Cover; keep warm.** Preheat oven to 325 degrees F.
    4. Quickly prepare Five-Egg White Meringue. Spoon hot filling into the Macadamia Nut Tart Shell, spreading evenly (the filling must be hot; if necessary, reheat filling over low heat before spooning it into the tart shell). Immediately spread the Five-Egg White Meringue over hot filling; use a small spatula to seal the meringue to the edge of the tart shell. Sprinkle with the 2 tablespoons coconut and the macadamia nuts. Bake for 30 minutes. Cool on a wire rack for 1 hour. Chill for at least 3 hours or up to 48 hours before serving. If storing longer than 3 hours, insert toothpicks in meringue and cover loosely with plastic wrap. (The toothpicks hold up the plastic wrap.)

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