In my last post I challenged you to dare me to make muffins with my leftover juicing pulp. Well, that particular pulp ended up in the compost because it lost its glamour before I could get to it, and nobody dared me anyway. But during this hot season, there’s plenty opportunities to reapproach that dare as I eat less solid food and drink more liquids….maintaining my nutrition by consuming raw juices and smoothies (with small snacks or meals here and there)…… along with loads of water, herbal teas and of course, my morning coffee. Before I get off track, let me get to the point- now I have pulp coming out of my ears and I feel so bad not repurposing it. Composting is not always enough for me. As my Grandma says, “I hate waste.” Her and I are definitely soul mates, because I intend to share here a recipe for muffins that defies the waste of perfectly good juicing pulp I had leftover from my juicing today.
The Secret Ingredient:
First, my pulp consisted of the remnants of 1 apple, 2 carrots, 1 beet, 2 sprigs of kale, and fresh ginger root (oh yes, FYI, the beet juice makes your muffins pink)
Turn on the oven, line the pans:
Preheat oven to 350. Grease a standard 12-muffin pan or line with paper cups.
(Feel free to alter the flours you use- My portions are as is because I am cutting down on gluten, but not completely)
Whisk together thoroughly:
1 cup gluten free flour blend
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves
Whisk together in a large bowl:
2 large eggs
3/4 cups sugar
1/4 tsp vanilla
Hand pick out any rinds and chunks in pulp.
Then stir 1 1/2 cups packed pulp into egg and sugar mixture . Let stand for 10 minutes.
1/4 cup orange juice
5 TBSP warm melted unsalted butter or vegetable oil (I used real butter)
1/2 cup pepinos (pumpkin seeds)
1/2 cup raisins (I used dark but golden can be used as well)
Add the flour mixture and fold until the dry ingredients are moistened. (Do not over mix; the batter should not be completely smooth.) Divide the batter evenly among your muffin cuppettes. Bake until a toothpick inserted in 1 or 2 of muffins comes out clean, 15-18 minutes. (Because mine were so moist, I ended up baking 25 minutes). Let cool for 2 to 3 minutes before removing from pan, and at the same time, serve as soon as possible, so the butter still melts on them when you are ready to eat one.
So they may look a little weird (I attribute that to the gluten free flour), but they are really tasty!!!!