Carrot Sweet Potato Apple Muffins from Juicing Pulp

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)

½ cup of large rolled oatsMuffins

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.

 

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Pan Roasted Turkey Breast with Sweet Potato and Steamed Baby Spinach

Preheat the oven to 400℉. Wash, pierce and roast the sweet potatoes on a foil lined pan in the oven for approx. 45 min.

I seasoned the turkey breast liberally with kosher salt and Rickard Ultimate Chicken Seasoning. My cast iron was smoking hot with a tablespoon of canola oil. Place the turkey breast in the pan. Season the other side of the breast. Be patient before your flip it over, once the breast no longer “sticks” flip it over. Place the pan in a 400 degree oven. The turkey breast I had purchased was very large (no bone or filet attached). I checked and flipped it again at 10-12 minutes. An internal cooking temperature of 165 ℉ (74 ℃). Remember that it will continue to cook as the breast rests. 

While the turkey breast is roasting, place washed baby spinach in a large frying pan on high. It is not necessary to add any liquid to the pan for spinach, there is plenty naturally. Steam cover until “almost” cooked and shut off to finish. Don’t over cook.

Rested and Sliced

Once the turkey breast is done and has rested slice and serve with drained buttered spinach and roasted sweet potato.

Pan Roasted Turkey Breast with sweet potato and steamed baby spinach

Pan Roasted Turkey Breast with sweet potato and steamed baby spinach

“Boxing Day” Dinner

Dinner Tonight – Homemade chicken fingers with brown rice and sweet corn. My breading station consists of seasoned flour, eggs and bread crumbs with Parmesan cheese. Making homemade chicken fingers, you can control the ingredients in the breading.

Christmas Eve Dinner

Seared tuna steaks with Sriracha dressed soba noodles and green beans. The recipe for the dressing on the soba noodles is a combination of Sriracha, soya sauce, rice vinegar and sesame oil.

The “little man” had Highlander fish bites tacos.