Juicing is a new adventure in my household. It is time-consuming but well worth it. But sooooo much waste. I was thinking of how I could use the excess to incorporate in other recipes. In cooked recipes such as soups, sauces and stews or baked goods such as cakes, muffins breads.
A sweet and pleasantly spicy carrot-sweet potato-apple-ginger juice will leave you with two to three cups of very usable pulp. Since the ingredients used here are relatively sweet, muffins seemed like a good choice for using what was left of the produce after juicing.
Please note that it is not necessary to peel, trim, or core fruits and veggies in order for them to juice properly. But to incorporate into other recipes it ensures that all the pulp is edible and ready to use. And this is a lesson learned as I had to pass my pulp through a food mill in search of apple seeds! 😉
Carrot Sweet Potato Apple Muffins
2 cups carrot/sweet potato/apple/ginger pulp
1½ cups flour (all-purpose or whole wheat pastry, or a combination)
¼ cup of ground flax-seed
2 teaspoons baking soda
½ teaspoons each of cinnamon and ground nutmeg
¼ cup brown sugar
½ teaspoon salt
1¼ cups milk or rice/soy milk
¼ cup canola oil
1 teaspoon vanilla extract
chocolate chips (optional)
- Preheat the oven to 400°F, and line a 12-cup muffin tin.
- Combine the flour, oats, ground flax seed, baking powder, salt, cinnamon, ground nutmeg and brown sugar in a large bowl and stir with a whisk or a fork. In a smaller bowl, combine oil, milk and vanilla. Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp and chocolate chips, if using.
- Scoop into muffin tins and bake for 20-25 minutes. Cool in pan for 10 minutes, before removing muffins to a cooling rack to cool completely.
The muffins are very moist and satisfying.