Susana’s Juice Pulp Fruit Explosion Muffins
Juicing at home has been making our days a lot sweeter since the start of 2015 but the more we juice the quiltier I was feeling about discarding the leftover pulp. The pulp is full of fibre and nutrients as well. So I decided the other day to save the pulp leftover from our last juicing and leave the batch in the refrigerator until I decided what to do with it.
It then came to me that I could add some pulp to my morning smoothies (in the blender) …. and bake!
I took a simple banana bread recipe of mine, and substituted the bananas with your juicing pulp. In place of whole wheat flour I used wheat germ. The juice pulp is a great way to add some hearty fiber and a new sweetness to my recipe so I was excited to try it out. These muffins (or loaf/bread) are dense, moist and delicious. Our go-to fruit juices are oranges, carrots, apples, pears, blueberries and strawberries (mango tool).
The result: one tasty batch of muffins (or loaf)
Juice Pulp Fruit Explosion Muffins
Makes 1 batch of muffins or loaf
1 ½ cups pulp
¼ cup sunflower oil
½ cup honey
2 eggs, beaten
1 teaspoon vanilla
1 ½ cups wheat germ (or whole wheat flour)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons cinnamon
*optional – ½ teaspoon nutmeg
*optional – Nutella
Beat together oil and honey.
Add eggs, vanilla and pulp.
Sift dry ingredients, then add to pulp mixture and mix well.
Bake in a greased muffin tray or 9″ loaf pan at 350 F *(for 45 to 60 minutes).
* After baking, spread a little Nutella if you crave a little hazelnut chocolate on your muffin. Delicious 🙂