Carrot and lemon muffins are treats made from the fruit pulp obtained from a homemade drink. If you want to try it, you can find it here.
The leftover seemed a shame to waste, and if you don’t have the means to extract juice and use the pulp for the dessert, you can blend 1 lemon and one carrot and use it all, but you should increase the amount of sugar and flour in the dessert.
Muffins are always appreciated in any recipe, often used for breakfast or snack, and these are no different, you’ll see how good they are!
If you make this recipe, or others from my blog, feel free to send me a photo of your recipe, and if you like, I’ll post it on my FB page in your name.
Approx. 215 kcal per muffin
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 11 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to make Carrot and Lemon Muffins
- 2 eggs (medium)
- 4 tbsp sunflower oil
- 3/4 cup whole milk
- 2/3 cup sugar
- 3 oz lemon and carrot pulp
- 2 tsp baking powder
- 2 cups all-purpose flour
Tools
- 1 Muffin Tray muffin tray
- 11 Cupcake Liners muffin liners
Preparation of Carrot and Lemon Muffins
In the cake mixer, place the eggs with the sugar and work at high speed, then add the milk and oil and mix at low speed.
Then add the fruit pulp, baking powder, and flour, working the whole thing for a few minutes.
Take a muffin tray and pour the mixture directly into the tray, or into the paper liners placed in the muffin tray.
Fill the molds about ¾ full and bake in a preheated oven at 350°F for 20-25 minutes, checking for doneness.
