Why does baked carrot turn green in carrot muffins? (moved from Quebec)
I made some carrot and ginger muffins today, and noticed green spots inside within hours. Does anyone know what this is or why it happens? Same happened when a friend made some similar muffins. What can I do to avoid this?
It's the peel that turns I believe, so if you peel and then shred you should be fine.
I also found this explanation:
The reason for this discoloration is the recipe has too much baking
soda or the soda was not mixed in evenly. The color pigments in these
foods are sensitive to pH changes. When these acidic foods are mixed
into an alkaline batter, the color change occurs This can also happen
with sunflower seeds and walnuts may turn blue. While this may not
look pretty, the product is still edible.