Incredible Carrot Muffins
from Vegetarian Resource Center - Boston, USA

This is one of the recipes I created in order to utilize the carrot pulp left-over from juicing carrots.
Carrot puree will work in place of pulp, although you may wish to decrease the liquid ingredients somewhat.
The recipe is inspired in part by the recipe for Beautiful Bannana Bread in Jeanne Marie Martin's "Vegan Delights."

• 1 1/2 cups whole wheat flour
• 3/4 cup whole what pastry flour
• 4 tsp no-alum baking powder
• 1/2 tsp sea salt
• 2 cups carrot puree
• 1/4 cup maple syrup
• 1/3 cup soy milk
• 1/4 cup natural light oil
• 2 tsp vanilla
• 1/2 cup sunflower seeds
• 1/2 cup raisins

Mix wet and dry ingredients separately.

Sift dry ingredients slowly into the wet.
Add extra liquid only if needed to make a stirable batter.

Scoop the batter into a lightly oiled muffin tins.

Bake for 20 minutes, or until lightly browned on top and a tougthpick comes out clean.