Juicing Pulp Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
0.25 cup Half and Half Cream1.0 large Egg, fresh, whole, raw1.0 tsp Cinnamon, ground1.0 tsp Vanilla Extract2.0 1tsp Canola Oil0.25 cup, packed Raisins0.5 cup, chopped Carrots, raw0.5 stalk, large (11"-12" long) Celery, raw0.5 cup, pared, chopped Cucumber (peeled)0.25 cup, chopped Pecans1.0 tsp Baking Soda3.0 tbsp Honey0.5 tsp unpacked Brown Sugar1.5 cup Flour, white0.5 serving Apple, Gala (medium)
Mix egg, half n half or milk, vanilla, cinnamon, brown sugar and honey, add 1.5 cup of veggie/fruit pulp.
I juice 1 cucumber, 2 sticks of celery, 2 carrots and 1 apple and there is 1 5 cups of pulp left to use in the recipe. I am guessing at how to enter the pulp in the recipe builder.
Sift flour with 1 tsp baking soda and 1/2 tsp baking powder, then mix together. Mix in raisins and pecans, don't over mix. Bake at 350 for 15 minutes.
Serving Size: Makes 24 mini muffins
Number of Servings: 24.0
Recipe submitted by SparkPeople user MCASTERLLOYD131.
Number of Servings: 24.0
Recipe submitted by SparkPeople user MCASTERLLOYD131.
Nutritional Info Amount Per Serving
- Calories: 64.3
- Total Fat: 1.9 g
- Cholesterol: 8.8 mg
- Sodium: 60.0 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 0.7 g
- Protein: 1.4 g
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