If you’ve taken up juicing, and especially if you’ve got a masticating juicer (Champion, Omega, Green Star…), then in addition to that wonderful juice, you’ve probably got a bunch of delicious, high-fiber pulp left over. You may be composting it, which is good – certainly better than just throwing it in the garbage. But if you’re thinking there must be something you could use it for – you’re right!
The past few weeks I’ve been putting my leftover pulp in a container in the fridge, and then using it in muffins. My husband (not a real fan of my muffins in the past) agrees that the muffins I’ve been creating are REALLY GOOD!
Here’s my recipe, using the pulp from carrot/apple/celery/beet/ginger/parsley juice :
Muffin recipe (makes 24 regular-size muffins):
– 3-4 cups fruit/veggie pulp
– 2 cups soaked/cooked bulgur wheat
– 1 cup whole-wheat flour
– 1/2 cup sugar
– 2 tbsp baking powder
– 1 tbsp cinnamon
– 1/2 cup dried cranberries
– 1/2 cup dried coconut (shredded)
– 1 cup orange juice (or apple juice)
– 1/2 cup vegetable oil
– 2 eggs
– 1 tbsp vanilla extract
Pre-heat oven to 350 degrees. Combine dry ingredients, mix thoroughly. Combine wet ingredients, mix thoroughly. Add wet ingredients to dry ingredients, stir til just mixed. Spoon into 24 muffin tins (I recommend the silicone ones – it’s so easy to get the muffins out afterwards). Bake 15 minutes, or until toothpick inserted in the middle comes out dry.
These are incredibly moist, and flavorful, and just plain delicious. Great as part of a packed lunch, or as a mid-afternoon snack. Or for a Sunday brunch.
Nutritional breakdown: (estimated, since it’s not clear how much of the fruit/veggie nutrients stay in the pulp, and how much are in the juice).
1 muffin – 100 calories, 3 grams of fiber, 2.5 grams of protein, 5 grams of fat; good source of vitamins A, B, C, K, and iron; very good source of magnesium, phosphorus, and selenium; excellent source of manganese.
Enjoy. And – tell me what YOU do with the pulp left over from YOUR juicing!