Veggie Pulp Muffins Juicer Leftovers Food
JUICE PULP MUFFINS RECIPE BY TASTY
Here's what you need: flax meal, water, milk, maple syrup, applesauce, fruit and vegetable pulp, apple cider vinegar, vanilla extract, whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, nonstick cooking spray
Provided by Rachel Gaewski
Categories Breakfast
Yield 12 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 171 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 7 grams
VEGGIE PULP MUFFINS (JUICER LEFTOVERS)
Make and share this Veggie Pulp Muffins (Juicer Leftovers) recipe from Food.com.
Provided by DarkStarBTJyahoo.com
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 158.3, Fat 9.9, SaturatedFat 5.9, Cholesterol 54.6, Sodium 211.9, Carbohydrate 14.5, Fiber 0.5, Sugar 2.4, Protein 2.9
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11 CREATIVE WAYS TO USE LEFTOVER JUICE PULP | GOODNATURE
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Email [email protected]Estimated Reading Time 6 minsAuthor Robin FreyPublished Feb 25, 2020
- Soup Broth. If you’ve never made your own broth, here’s your chance! We love making our own year-round, and our juice pulp plays a big role! You can use either fresh or frozen pulp for this recipe, just make sure it has thawed before cooking.
- Vegan Basil Pesto Recipe. This wonderful recipe was created in the Goodnature Innovation Kitchen by our chef and consultant, Ari. Here we use the leftover pulp from cold-pressed almond milk to create a vegan basil pesto.
- Raw Pulp Crackers. We understand that juice pulp crackers might not sound too appetizing at first, but these vegan and gluten-free crackers are bound to be a hit at your next event or get together.
- Baked Goods. Adding your juicer pulp to baked goods will add moisture to your favorite recipes. In some cases, you can even reduce the amount of olive oil or butter – creating a healthier alternative, and putting your pulp to good use.
- Smoothies. Adding your leftover pulp to smoothies will give you an added kick of nutrients and fiber! The pulp will also help thicken up your smoothie, creating a delicious, milkshake-like consistency.
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