When life gives you juice pulp, make muffins!
Posted on February 8, 2013
So this is my last day of my makeshift juicing cleanse. Have a couple confessions…although I did supplement my breakfast and lunch with juice, I couldn’t sacrifice my dinner. The first day was miserable, second day got a bit better and by the third I was comfortable with just the juice for the greater portion of my day. BUT everyday around 3pm I would literally go crazy insane….tired, irritable, delusional, emotional- the whole bit. SO, I had to snack on raisins, walnuts, fresh veggies or a little peanut butter to curb my appetite. I constantly drank water or jasmine pearl tea (one of my favorites) and naturally cut out my daily Nespresso shot in the morning.
Things I noticed immediately…trimmer tummy, clearer/smoother skin and I feel much lighter than normal…if that make sense. I definitely have a new found appreciation for vegetables and fruits so I think I am going to keep this going by making one juice a day. I also think I dodged a cold that was going around the office this week by juicing- had a little sniffle and sore throat at the beginning of the week and now I am 100%. Overall, I am happy Jack LaLanne came into our lives.
Mark on the other hand…ask him about his juicing experience and he will just say that it was “boring” :0) …. but secretly I know he likes the concept, he just enjoys all food- period.
So while juicing you will have tons and tons of pulp that is 100% editable. We don’t have the need to save it for compost and Jack certainly doesn’t eat leftovers so I felt a little guilty disposing of the pulp. My sister, Maggie (who also did the cleanse with me this week), found a recipe for muffins made of juice pulp so we gave it a try last night…the recipe itself was horrible (poorly written) so we improvised and although the muffins taste great, they look a little….earthy.
What you will need:
- Pulp of 4-5 medium carrots
- Pulp of 1-2 medium apples (we used green, but I bet honey crisps would be awesome)
- Pulp of 1 orange
- 3 eggs
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- 1 cup milk (I bet you could substitute for almond milk or soy if desired)
- 1/2 cup sugar
- 1 tsp vanilla
- 2 cups flour
- 2 tsp cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup dried cranberries or raisins
Preheat oven to 400 degrees and you can either use paper-lined muffin tins or spray the tins with a baking spray. Next time, I am going to try using just the tin because some of the muffins were sticking to the liners.
Juice carrots, apples and orange and put the pulp aside in a medium mixing bowl.
In another bowl, mix eggs, apple sauce, oil, milk, sugar and vanilla until smooth and then add the flour, cinnamon, baking powder, salt and cranberries/raisins. Mix thoroughly!
Add the mixture to the pulp and blend well. Taste test to see if you need a bit more sugar! And then fill each muffin tin about 3/4 full.
Bake for about 25-30 minutes…just keep an eye on them and use the toothpick test to see when they are done.
Will be a perfect snack around 3pm today!
Happy Friday everyone!!
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just made your muffin recipe using the pulp from my juicer, they are great, very moist. I have been juicing for several months usually making one meal a day a juice and like you I do feel lighter and my stomach feels less puffy, YEA!, but I am glad I looked into making use of the pulp, thanks
Thank you for stopping by Patti! Glad the muffins turned out. – Ashley
I made this recipe with Gluten-free flour because I have Celiac disease and it still turned out great! Yummy! Thanks
I think you may have ment baking powder and not baking soda, since in your pictures its baking powder. And I think 400 is too hot it seemed to burn the bottom before the middle was done.
Correct! Happy New Year! Thanks for stopping by!