So I tried something New! I made carrot crust pizzas last week and I froze the juice that was squeezed out, like I normally would but I used it in these muffins instead of a sauce like usual...So glad I did, they were delish!
* the fresh carrot juice is so sweet that you do not need much sugar
2 cups flour
1/2 a cup of wheat germ
2 eggs
1/3 cup of sugar
2 tsp baking powder
1 tsp baking soda
1/4 cup of butter
2 tsp vanilla
2 1/2 cup of frozen or fresh blueberries
3/4 cup of fresh/frozen carrot juice
mix and bake at 350 for about 20 minutes
* makes 18 muffins
* the fresh carrot juice is so sweet that you do not need much sugar
2 cups flour
1/2 a cup of wheat germ
2 eggs
1/3 cup of sugar
2 tsp baking powder
1 tsp baking soda
1/4 cup of butter
2 tsp vanilla
2 1/2 cup of frozen or fresh blueberries
3/4 cup of fresh/frozen carrot juice
mix and bake at 350 for about 20 minutes
* makes 18 muffins