Scratch Pulp Muffins
This recipe will be particularly interesting to people who use juicers. If you have not ever used a juicer it is definitely something to consider. Drinking freshly juiced fruits and veggies is one of the most healthy things you can do for yourself and your family because the antioxidants in fresh juice help destroy the free radicals in our bodies that can cause disease. It is a lifestyle change that will bless your family plus my kids take in more veggies because fruit flavors in juicer always sweeten up the veggies and they don't taste the veggies as much as they do the fruit. But what do you do with those left over clumps of pulp after you have juiced your favorite fruits and veggies? You make a delicious muffin!
This is a sweet muffin made with the pulp left over from a juicing machine. It is a very country rustic looking muffin with the sweetness and fiber everyone will want.
1.5 Cups of Pulp from Your Juicer ~ (I used strawberries, apples, blueberries and an orange in my morning juice so that is the type of pulp that went into this muffin.)
2 Cups of All Purpose Flour
3/4 Cup of White Sugar
1/2 Teaspoon of Salt
3 Teaspoons of Baking Powder
1/3 Cup of Vegetable Oil (can use coconut oil also)
1/3 Cup of Milk ~ (You can use a bit more if the dough is a bit dry when mixing.)
Mix all the ingredients in one mixing bowl until well incorporated. If you need another couple tablespoons of milk, add them. You want a wet dough not a batter. You'll need to spoon it into the muffin pan and use your finger to remove it from the spoon. Hopefully that gives you a sense of the texture of the dough. The reason this needs to be something you judge by your own eye is that I don't know what is actually in your pulp or how wet or dry it may be, but you do. If your pulp was mostly fruit it will be wetter and if it was mostly veggies it will be drier so just be flexible with the milk but the ultimate end product should be a wet dough not a batter.
Grease a muffin pan.
Spoon the muffin mixture into the muffin tins. I usually fill mine a little more than 2/3 of the way full.
Bake in a preheated 400 degree oven for 23 minutes or until lightly brown on top and firm but soft to touch.
Enjoy alone or with a sweet yogurt or sweet cream. Enjoy the juice and the muffins for a great breakfast or snack anytime.