Friday, March 11, 2011

Orange-Carrot Juice Pulp Muffins


I juice every morning and (I hate to admit this) throw away the pulp. I've saved it a time or two to make crackers, or to throw into a smoothie later in the day, but 99% of the time I throw it away. A few weeks ago as I was cleaning out the pulp catcher it dawned on me that the flavor combo of that morning's juice would make a fantastic muffin, so I set out to experiment with juice pulp muffins.

The particular flavor of juice I made that morning was orange-carrot-ginger; one of our favorites, but rarely served because we like to get our greens in our juice in the morning. To make enough juice for 2 adults and 2 kids I use 3 navel oranges (peeled) , 6 carrots (unpeeled but with ends chopped off), and about 1/2 inch of ginger root. To get the pulp for the muffins I juiced the carrots and oranges first, collected the pulp in a separate container, and then juiced the ginger. Raw ginger seemed to be a bit too strong and spicy for these muffins, so I wanted to keep it separate.

These muffins turned out wonderful. They are moist and delicious with a hint of cinnamon and no processed sugars. Because of the juice pulp they keep best in a sealed container in the refrigerator.

Orange-Carrot Juice Pulp Muffins

1 1/2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup soy milk
1 cup juice pulp
1/4 cup maple syrup

Start by sifting through the pulp with your hands to remove any large chunks of carrot or orange. Preheat oven to 350. Spray muffin pan with non-stick spray. In a large bowl combine dry ingredients through salt, stirring to combine well. In a medium sized bowl combine soy milk, juice pulp and syrup. Mix wet ingredients into dry ingredients and mix (being careful not to over mix). Fill muffin tins 3/4 full (you should get about 10 muffins out of this). Place in preheated oven and bake for 20-25 minutes, until toothpick inserted in center comes out clean. Remove from oven and cool in pan until cool to touch then remove from pan and continue cooling on a wire rack.

17 comments:

  1. What a creative usage of something normally wasted! I'm sure they taste very fresh.

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  2. you had me at no processed sugars. these babies are going in my bookmarks folder =)

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  4. GREAT!!! I tried it and it came out just fantastic!!! Wonderful! Thank you so much for sharing! Even my man liked it and he usually is not the sweet one ;-)

    ReplyDelete
  5. This seems like wonderful, healthy breakfast - I love using fruit and veggie pulps in a bunch of my recipes :)

    Cheers,
    Priya
    Do check out my blog anniversary giveaways - nice to stop by :)
    http://priyasnowserving.blogspot.com/search/label/Blog%20Anniversary%20Giveaways%20on%20going

    ReplyDelete
  6. I appreciate the amount of effort you put into making this blog. Very detailed and astonishing piece of work. I hope that you can extend your work to a wider set of audience

    ReplyDelete
  7. these look delicious and I can’t wait to try them!

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  8. I just found your blog while trying to find out what to do with the left over orange and carrot pulp! I am waiting for these muffins to make as I type. I added raisins to the recipe to entice my son!
    I can't wait to try these. I hope they taste as good as they smell!
    Thank you

    ReplyDelete
  9. me as a hardcore non veg started liking your recipes, i appreciate your efforts

    ReplyDelete
  10. Does Almond milk work?

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