Make juicer pulp muffins from the leftover juice pulp when you make fresh juices. Here I used carrot pulp but can be substituted with anything.
- 290g (2¼ cups) flour, sieved
- (1½ cups) wholemeal flour, sieved
- 22.5ml (1½ tbsp) baking powder
- 5ml (1 tsp) salt
- 375ml (1½ cup) sunflower oil
- 250ml (1 cup) honey
- 15ml (1 tbsp) lemon zest
- 6 eggs
- 750ml (3 cups) juicer pulp
- 250ml (1 cup) milk [optional]
- 65g (½ cup) sunflower seeds [optional]
- Preheat the oven to 180ºC/fan 160ºC/350ºF/gas mark 4.
- Grease a muffin pan or line with baking cups.
- Mix all the dry ingredients in a large bowl.
- In a separate bowl, whisk together the oil, honey, lemon zest and eggs until smooth.
- Slowly fold the dry ingredients into the wet until just incorporated.
- Stir in the juice pulp. If the mixture seems on the thick side, add a small splash of milk to loosen it up a bit.
- Divide the batter between the muffin cups evenly.
- Sprinkle each muffin with sunflower.
- Bake for 20 minutes or until golden brown. You can do the toothpick test, which is done by inserting a toothpick in the center of a muffin. If it comes out dry and clean the muffins are cooked.
- Serve with butter or your favourite toppings. Consume within 3 days. Enjoy!
In this case, I used leftover carrot pulp after juicing. You can use any type of juice pulp in this recipe.
- Category: Muffins
- Method: Bake
- Cuisine: English
Keywords: juicer pulp muffins, juice pulp muffin recipe, pulp from juicer muffins, carrot pulp muffins, leftover juice pulp recipe