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ra·di·ant adj \ˈrā-dē-ənt\ – vividly bright and shining

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Juicing? What To Do With All That Leftover Pulp

Juicing, leftover pulp

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):

Dry ingredients:
- 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)

Wet ingredients:
- 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!

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Sunfood.com has great prices on their Champion and Green Star juicers, AND have free shipping in the continental US (for orders over $150). So it’s a great time to order your juicer and start making delicious juices (and muffins).


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3 Comments

  1. Susanna says:

    Siobhan you are a genius!!..I tried your recipe and it is absolutely delicious..I have bookmarked your site..Now I can use my juicer AND the pulp and make delectable muffins with the pulp..Nothing goes to waste..Kudos to you and thank you so much.. :)

  2. Linh says:

    This recipe is amazing! I’m eating one right now as I’m typing this. I added another 1/2 cup of cranberries though because I like it a little sweeter, but other than that, these are the best muffins I’ve ever had. I’m not really a big fan of muffins, but I can eat these ones for breakfast every morning after my juice. Thanks for posting this, it was a great idea!

    • Siobhan says:

      Hi, Linh,

      I’m so glad you like them! I’ve also played with the recipe (in fact, it’s probably not the same twice in a row) – once I added some raisins and walnuts (yumm!).

      Another time I replaced the wheat flour with cornflour. These came out more like muffin-crumbs than like actual muffins (they still taste good, I just eat them with a spoon ;-) . It’s always a learning experience.


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