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Pulp Muffins

I want to share an awesome recipe for you juicers out there! Pulp Muffins! I have been juicing a lot more lately and when I am done juicing, I end up with soooooo much pulp …

I feel like I’m wasting food when I just throw it in the trash. I did some research of what others do with their pulp and I came across baking it into breads and muffins. What a great idea! Especially when you have some picky eaters (like Monte) he is getting some veggies, in what he calls “cake” and has no idea! ūüôā

I came across this recipe and I had everything on hand, but did change it up a bit. Here are the ingredients I used …

Ingredients

  1. 1 large banana
  2. 2 cups Juicer pulp
  3. 4 Tbsp Honey (I estimated, probably used a bit more)
  4. 1/2 cup applesauce
  5. 1/2 cup maple syrup
  6. 1/2 cup greek yogurt
  7. 6 eggs
  8. 1 1/2 cups whole wheat flour
  9. 1 1/2 cups rolled oats
  10. 2/3 cup chopped nuts (I used pecans)
  11. 2 tsp baking powder
  12. 2 tsp baking soda
  13. 1 tsp nutmeg
  14. 2 tsp cinnamon

Directions

  1. Preheat oven to 350 degrees
  2. Combine all ingredients in mixer and mix!
  3. Spoon into muffin tins that are pre-sprayed. Fill them half way full.
  4. Bake about 17 minutes. Each oven varies!
  5. Let cool before removing from pan.

These are super tasty with a bit of peanut butter on them. Monte loved them! I also took about half and froze them. This recipe yields about 24 regular size muffins. If you do not think you will eat them all right away, make sure to freeze them and pull them out as needed!

What do you do with your leftover juice pulp?

 

 

 

Mini Apple Pies

We are nearing the end of the 2013 Fall Bucket List!¬†This weekend I crossed another thing off ¬†the list and made Mini Apple Pies inspired by¬†Little Bit Funky’s recipe!¬† I decided that mini apple pies would be a lot easier for Monte’s hands to eat and carry around.¬†Of course I made some changes and also halved the recipe.

Makes 18 individual apple pies

Ingredients 

4 cups chopped apples – Approximately 4 apples depending on the size. You can also peel the apples, I chose not to.

7 Tablespoons flour

3/4 cups sugar

2 teaspoons of cinnamon

1/4 teaspoon nutmeg

2 Tablespoons chilled butter, cut into smaller pieces

2 boxes of Pillsbury pie crusts – not frozen, refrigerated

Directions 

1. Peel (if you choose to) and chop up your apples into bite size pieces. Approximately 1/2 inch in size.

2. Place apple pieces, flour, sugar, cinnamon, and nutmeg into a large bowl and combine well.

3. Unroll first pie crust. Use the ring of a mason jar. Make sure you use a QUART ring, NOT pint. Her recipe did not specify this and I started using a pint ring and my circles were way too small for the muffin tins. I was little mad after spending all that time making perfect circles :/ Using a quart size is perfect!

4. Place the circles into each muffin slot. Pinch the edges on top creating a hammock in the muffin slot.

5. Place your apple mixture into the center of each crust. Fill until slightly mounded.

6. Take your butter pieces and add a piece on top of each pie.

7. Take whatever leftover dough, you may have and place strips on top of each pie.

8. Brush with melted butter.

9. Bake in oven at 400 degrees for about 15 minutes. You may give or take a few minutes depending on your oven!

I love how well these hold together! I was concerned they would not stay together well and crumble. You could make all varieties of pies using this basic recipe!  Enjoy!

What variety of pie would you make?