Quick Pulp Muffins

Besides my Vitamix, my juicer is my other essential kitchen tool that I love!  I juice or blend everyday.  It helps me and my family get all of our daily servings of fruits and vegetables.  The downside to juicing is there is a lot of pulp leftover.  I'm constantly trying to find ways to use it.  This morning I decided to make a new muffin recipe from my juice pulp.  I have to say, it turned out great!  I made Blue Rock's favorite juice, apple, carrot, and orange juice.  I used the pulp from that to make these muffins.  After I poured him some juice and gathered my pulp, I juiced some of the asparagus stalks from last nights dinner along with a few more carrots and a tomato.  Yum!

This quick pulp muffin recipe yields 24 mini muffins.  

Quick Pulp Muffins

Preheat that oven to 350

- 1 1/2 cup of flour (I used 1 cup unbleached white, 1/2 cup whole wheat)

- 1 cup of leftover juice pulp (chunks, seeds, and leaves removed)

- 1 tsp cinnamon

- 1/2 tsp baking soda

- 1/2 tsp salt

- 1 large egg

- 1/4 cup oil (coconut, melted or canola)

- 1/4 cup agave, sugar, or honey (I used agave this time)

- 1/4 cup of natural apple saucee

- 1 Tbs flax seeds, optional

- handful of nuts, optional  

Oil or spray your mini muffin tins.  Fill them with batter, put them in the oven for 10-12 minutes.  Let cool and remove from pan.