Name: Juice Pulp Tea Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Juice Pulp (Apple, Carrots, Ginger); 1 ¼ cups All purpose flour; 2 tsp Baking Powder; ½ tsp Salt; 2 cups Milk; ¼ cup Canola Oil; 1 tsp Vanilla Extract; ½ cup Chocolate Chips; 1 tbsp Cocoa Powder; 1 tbsp Instant rolled oats

AuthorChef Chad

RatingDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time20 minsTotal Time30 mins

1 cup Juice Pulp (Apple, Carrots, Ginger)

1 ¼ cups All purpose flour

2 tsp Baking Powder

½ tsp Salt

2 cups Milk

¼ cup Canola Oil

1 tsp Vanilla Extract

½ cup Chocolate Chips

1 tbsp Cocoa Powder

1 tbsp Instant rolled oats

Preheat the oven to 200°C, and grease a 12-cup muffin tin.

Using Breville Bakery Boss stand mixer, combine the flour, baking powder, salt, cinnamon, and sugar.
In a smaller bowl, combine oil, milk, and vanilla. Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp and 1 cup chocolate chips. Divide the batter into two.

Scoop into muffin tins and bake for 20 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.

For the Cocoa Oats Tea Cakes:

Using half of the batter, stir in 1 tbsp of cocoa powder and top it with instant rolled oats.

Scoop into muffin tins and bake for 20 mins.

Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.

Best served with hot tea.

CategoryBakery Club, By Applicance, Chocolates, Featured Recipes, Fruits & Vegetables, Juicer, Mixer, Oven, Recipes, SnacksTags#pastry, #tea, #teaparing, #teacakes

Ingredients