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!"
- 2 cups raw sugar
- 2 cups all-purpose flour
- 2 cups white whole wheat flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder (such as rumford
- 1 teaspoon ground cloves
- 4 cups carrot pulp from juiced carrots
MethodLine muffin tins with paper liners.
Recipe TipIf you do not have coconut and/or grapeseed oil, substitute melted butter.
- 4 slices bacon, cut in thirds
- 5 Eggs
- Salt and ground black pepper
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil or butter, melted
- 1/2 cup shredded Cheddar Cheese
- maple or cane syrup (optional)
- 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.
- 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).
- 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.
- 1 3/4 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon apple Pie spice or ground cinnamon
- 1/4 teaspoon salt
- 1/2 17 ounce can sweet potatoes, drained (about 1 cup)
- 1 beaten Egg
- 1/2 cup milk
- 1/3 cup fruit jam or preserves (such as plum, strawberry, peach, or apricot)
- 1/4 cup cooking oil
- 1 recipe Jam icing
- Lightly grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.
- 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.
- 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).
- 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.
- 1 recipe macadamia Nut tart Shell
- 5 Egg yolks
- 1 recipe Five-Egg White Meringue
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1 15 ounce can cream of coconut, such as Coco Lopez brand*
- 2 tablespoons butter
- 1 8 ounce can crushed pineapple (juice pack), well drained
- 2/3 cup flaked coconut
- 2 teaspoons vanilla
- 2 tablespoons flaked coconut
- 2 tablespoons finely chopped macadamia nuts
- 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).
- 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.
- 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.
- 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.)