Carrot Muffins

I made these muffins with the left over pulp from when my dad was making carrot juice. If you have a juicer and have left over pulp, it's a great way to incorporate fresh fruits and vegetables in your favourite recipe.

CARROT MUFFINS

INGREDIENTS

1 cup flour
1 ts. cinnamon
1/2 tsp. salt
1/2 cup white sugar
1/2 cup brown sugar
1 tsp. baking soda
6 oz. oil
2 eggs (beat each egg one at a time and add one at a time)
1 1/2 cups grated carrot

METHOD

1. Sift together the first six ingredients into a medium bowl.
2. Add the remaining ingredients.
3. Mix well.
4. Spoon batter 3/4 full into paper lined muffin tins.
5. Bake at 350 degrees F. for approximately 20 minutes, or until toothpick comes out clean.

Yield: 12 carrot muffins