Recipe Green Juice And Pulp Muffins Food

JUICE PULP MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.
• In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.
• Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.
• Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about ¾ of the way full. Sprinkle the tops with oats.
• Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
• Let cool for at least 15 minutes, then serve.
• Enjoy!

RECIPE: GREEN JUICE AND PULP MUFFINS

Steps:

• Make the green juice: In a juicer, process the celery, apples, cucumber, ginger and parsley, reserving the pulp. Divide the juice between glasses and enjoy while you prepare the muffins.
• Make the muffins: Preheat the oven to 350º. Grease a muffin pan or line with baking cups.
• In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder and salt. In another medium bowl, whisk together the oil, honey, lemon zest and eggs until smooth. Slowly fold the dry ingredients into the wet until just incorporated. Stir in the juice pulp and divide the batter between 12 muffin cups, ¼ cup of batter per cup. Sprinkle pepitas over each muffin.
• Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cool completely.

VEGGIE PULP MUFFINS (JUICER LEFTOVERS)

Steps:

• In medium bowl mix dry ingredients.
• In a skillet, lightly sautee veggie pulp in the butter.
• In large bowl beat eggs, sour cream & mustard.
• Add veggie pulp and mix well.
• Stir in dry ingredients until just moistened.
• Divide evenly between 12 greased or lined muffin cups.
• Bake @400 for 15-18 minutes or until a toothpick comes out dry.