Orange Muffins, Apple Upside-Down Cake, Carrot Cake

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Orange Muffins

21⁄4 cups flour

1 cup sugar

3⁄4 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup butter

1 8-ounce plain yogurt

3 egg whites Pulp of 2 oranges

2 tablespoons plus 1 teaspoon orange juice

Mix flour, sugar, baking powder, baking soda and salt into a bowl. Cut in butter until coarse. Stir in yogurt, egg whites, orange pulp and orange juice until moist. Pour into greased or paper-lined muffin tins and bake at 350ºF for 20 to 25 minutes.

Apple Upside-Down Cake

3 tablespoons butter, melted

3⁄4 cup brown sugar, packed

2 cups apple pulp

3 tablespoons butter, softened

1⁄2 cup sugar

1 egg

1⁄2 teaspoon vanilla

1 cup flour

11⁄2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄4 cup milk

Mix butter and brown sugar and flatten across bottom of 8-inch round cake pan. Spread apple pulp across brown sugar crust; set aside. In a bowl, mix butter and sugar until blended. Add egg and vanilla; mix thoroughly. Add flour, bak- ing powder, salt and milk; mix well. Pour over apple pulp. Bake at 350ºF for 30 minutes. Invert cake onto a serving plate. Serve hot and top with whipped cream.

Carrot Cake

5to 8 carrots, or enough to produce 11⁄2 cups carrot pulp and 1⁄2 cup carrot juice

1 cup flour

11⁄2 teaspoons baking powder

1⁄2 teaspoon cinnamon

1⁄2 teaspoon salt

2 eggs

1cup granulated sugar 3⁄4 cup vegetable oil

2teaspoons vanilla

1⁄2 cup chopped nuts Confectioners sugar

Preheat oven to 350°F. Process carrots in juice extractor. Measure and set aside 11⁄2 cups pulp and 1⁄2 cup juice. Mix flour, baking powder, cinnamon, and salt together, set aside. Combine eggs, sugar, and oil in medium size bowl. Add flour mixture alternately with pulp and carrot juice. Add vanilla and chopped nuts; stir to combine. Pour into well-greased 9- inch baking pan; bake 35 to 40 minutes. After cake cools sprinkle with confec- tioners sugar.