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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 57.9
  • Total Fat: 0.5 g
  • Cholesterol: 13.6 mg
  • Sodium: 110.8 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Fruit Pulp Muffins calories by ingredient
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Fruit Pulp Muffins

Submitted by: HALFFULLPGH

Introduction

Oil free muffins made from the pulp left over from juicing. Since I can't look up pulp I just put in the actual fruit and vegetable. I know this isn't even close to exact, but I worked with what I have. You can also sub soy milk for a vegan recipe. Oil free muffins made from the pulp left over from juicing. Since I can't look up pulp I just put in the actual fruit and vegetable. I know this isn't even close to exact, but I worked with what I have. You can also sub soy milk for a vegan recipe.
Number of Servings: 24

Ingredients

    1/2 c carrot pulp
    1/2 c cantelope pulp
    1 banana
    1 1/2 c Flour
    1/2 c sugar
    2 medium eggs
    1 tsp vanilla
    1 tsp lemon juice
    1 tsp baking soda
    1/2 tsp salt



Tips

Muffins will stick to the paper muffin cups. I am sure using oil in the recipe or sprayed to the papers or pan would likely help this if you consider it a problem.


Directions

Mix all of the wet ingredients and dry ingredients separately. Little by little, add the flour to the wet mix. Spoon the batter into mini paper muffin cups.

Serving Size: makes 30 mini muffins

Number of Servings: 24

Recipe submitted by SparkPeople user HALFFULLPGH.






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