We love finding ways to get more fresh produce into our day. So does our blogger partner Faith (who creates all kinds of beautiful flavors on her blog, An Edible Mosaic) is a conscientious cook who doesn’t like to waste anything. She’s also an enthusiastic juicer…so she’s always thinking about what to do with the fruit & vegetable pulp left from her juice.
Most days she makes the same kind of juice, a blend of kale, pineapple, apple and carrot — which (minus the kale) happen to be the same fruits and veggies that go into our amazing Original Morning Glory Muffins. So, she thought, why not try adapting the original muffin recipe to use the juice pulp, too? It could reduce some of the calories, fat and sugar in the muffin, and get still more bang for the buck from the produce.
To make these muffins, she used the pulp from juicing 1/4 bunch kale (about 4 large leaves), 1/4 of a pineapple (peeled), 1 large apple and 1 large carrot, which yields about 250 ml of fresh juice. If you’re not so much a kale-in-my-muffins person, it’s easy to swap more carrots for the kale in the juice; just make sure to use the same amount of pulp in the muffin batter.
Moist and fragrant with cinnamon, these muffins are relatively small but substantial, with a tender, not-too-dense crumb. The kale added some visible green to the muffins, but Faith (and her juice-loving mom) enjoyed the savory note it added to the muffin’s sweet, fruity flavor. If you juice, here’s a tasty way to get even more benefits from your fresh fruits and veggies.
Recipe and beautiful photos courtesy of Faith Gorsky at An Edible Mosaic
Prep time: 15 min | Cook time: 30 mins | Yields 12 small muffins
1 cup + 2 tablespoons all-purpose flour
3/4 cup sugar
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsweetened shredded coconut
1/4 cup Earthbound Farm Organic Raisins
1/4 cup chopped walnuts or pecans
1 large egg
1/4 cup lowfat milk
1/4 cup light olive oil
1 teaspoon vanilla
2 cups (about 10 oz or 285 g) juice pulp
Preheat the oven to 375 degrees F. Line a standard 12-cup muffin pan with paper liners and set aside.
Sift or whisk together the flour, sugar, cinnamon, baking powder and salt into a large bowl. Stir in the coconut, raisins and nuts.
In a separate bowl, whisk the egg with the milk, oil and vanilla, then stir in the pulp. (Note: If your pulp isn’t uniform in size or there are a few larger pieces, Faith recommends running it through a food processor until it’s uniformly chopped.)
Add the wet ingredients to the dry and stir to combine, being careful not to over-mix. (The batter will be thick.)
Scoop the batter into the muffin pan and bake until a toothpick inserted into the middle comes out clean, about 25 to 30 minutes.
Cool the muffins in the pan for 10 minutes, then turn them out onto a rack to finish cooling.
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