Yes, juicer muffins! The perfect use for leftover juicer pulp:
Look at all that shredded carrot pulp just waiting to be eaten.
I got a new and FREE juicer from NutriPro (more on that later), and now have all this excess plant material. I don’t want to be wasteful, so I whipped up this concoction:
These “muffins” definitely seem like “health food” upon closer inspection and taste. But, they passed the Mr Cyclist taste test.
Ingredients (*I am not completely sure on this as I just threw ingredients in a bowl!):
- 24 oz. (3 cups) carrot pulp leftover from juicing (mine had traces of celery and ginger in it)
- 1 cup oat flour
- 1 cup brown rice flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp. cinnamon
- 1 Tbsp. pumpkin pie spice
- 2 Tbsp. sugar
- 12 packets stevia (about 3 Tbsp.)
- 1-2 tsp molasses
- 1-2 tsp vanilla
- 1 egg
- 1 cup milk (may need to add a little more until moist)
- 1/2 cup raisins
Mix all together and bake in greased muffin tins at 375 F for about 20-23 minutes (or until the tops become a little more crisp).
There is A LOT of carrot in these muffins. That is where they get the deep orange color from. Plenty of vitamin A!