Juicing Pulp Muffins

Juicing Pulp Muffins
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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Juicing Pulp Muffins calories by ingredient


Introduction

Made with carrot, celery, cucumber, and apple pulp left from juicer. Made with carrot, celery, cucumber, and apple pulp left from juicer.
Number of Servings: 24

Ingredients

    0.25 cup Half and Half Cream
    1.0 large Egg, fresh, whole, raw
    1.0 tsp Cinnamon, ground
    1.0 tsp Vanilla Extract
    2.0 1tsp Canola Oil
    0.25 cup, packed Raisins
    0.5 cup, chopped Carrots, raw
    0.5 stalk, large (11"-12" long) Celery, raw
    0.5 cup, pared, chopped Cucumber (peeled)
    0.25 cup, chopped Pecans
    1.0 tsp Baking Soda
    3.0 tbsp Honey
    0.5 tsp unpacked Brown Sugar
    1.5 cup Flour, white
    0.5 serving Apple, Gala (medium)

Directions

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.