Muffins with Juice pulp
I've been juicing fruits and veggies and throwing away pulp for the longest time until I learned this muffin recipe wherein I can use my extracted juice pulp as an ingredient in my muffin.. Here's how:
Carrot Apple Ginger Juice
6 medium carrots, peeled and trimmed
5 crisp apples (such as Granny Smith), peeled, cored, and quartered
1 small knob of ginger, peeled
Juice all ingredients (use slow juicer)
Carrot Apple Ginger Tea Cakes
2 cups carrot/apple/ginger pulp 1 cups flour (all purpose or whole wheat pastry, or a combination) 2 teaspoons baking powder teaspoons cinnamon , cup sugar teaspoon salt 1 cups milk or rice/soy milk cup canola oil 1 teaspoon vanilla extract mini dark chocolate chips (optional)
Preheat the oven to 400 F, and grease a 12-cup muffin tin. Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork. 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 chocolate chips, if using. Scoop into muffin tins and bake for 18-22 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.
Pls share your recipe too !