For me, it’s a big bonus when I can use my a particular food item more than one way. And, that’s how it was with a couple of popular root vegetables. These bold and vibrant vegetables are loaded with nutrients such as beta carotene, vitamins, and more that are beneficial for the body.
Decided to make a refreshing and healthy drink. Added fresh ginger root and lime juice along with cold water. All ingredients were blended and strained for a naturally sweetened drink without added sugar.
I hate to waste. So, I then used the residual pulp to bake some delectable muffins.
With a couple of eggs, whole wheat/all-purpose flour, pinch of salt, baking powder/soda melted unsalted butter, brown sugar, cinnamon, powdered ginger a batter was done up. I made sure to toss in a few dried cranberries for added sweetness.
In no time my batter was ready for muffin cups.
Carrot and beet root muffins were baked at 320 fahrenheit for twenty minutes and an additional five minutes at 350 degrees fahrenheit.