What the Pulp?!

I’ve always felt a little guilty tossing all the pulp after juicing — so much fruit and vegetable goodness wasted. Then I found this recipe from Love to Be in the Kitchen. I made them this morning and… YUM. (For the muffins pictured, I used carrot pulp.)

Ingredients

• 1 1/2 cups white whole wheat flour (or whole wheat flour)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (more or less as desired)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce
• 1 cup juice pulp (I used carrot, pineapple, and orange) (Or you can use 1 cup finely shredded carrots)

Instructions

1. Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with non-stick cooking spray.
2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
4. Stir ingredients together until just combined. (Don't over mix).
5. Fold in the juice pulp (or shredded carrots) just until combined (again don't overmix).
6. Divide batter evenly among the muffin tin. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
7. Remove to a wire rack to cool completely.
8. Keep muffins in an airtight container (last for about 2-3 days) Or freeze.