Juice Pulp Muffins
These muffins are made using the leftover pulp from juicing fruits and vegetables. Instead of throwing away the pulp, it is repurposed to add texture and flavor to these muffins.They have a moist and slightly dense texture with a subtle flavor that is dependent on the type of juice pulp used. For example, carrot pulp may add a slightly sweet and earthy flavor, while beet pulp may add a more intense and earthy flavor.
Category: Cake
Source: ifocushealth.com
Equipment
| Muffin tray | |
| Stand or hand mixer |
Ingredients
| Butter | |
| Sugar | |
| Eggs | |
| Vanilla extract | |
| Baking powder | |
| Salt | |
| Flour | |
| Milk | |
| Fruit juice pulp |
Instructions
Preheat oven to 180°C.
Use a mixer to blend the butter with sugar. Add the eggs, the baking powder, flour, vanilla extract and milk at the end. Blend everything until the mixture is uniform. Add the fruit juice pulp and mix.
Put the mixture into muffin tray and bake for around 30 minutes.
Nutrition
| Serving size: | 271.3 |
| Energy: | 588.0 |
| Ratio: | 2.2 |
| Carbohydrate: | 88.5 |
| Fat: | 19.9 |
| Protein: | 11.3 |
| Saturated fat: | 11.5 |
| Sodium: | 209.9 |
| Sugar: | 46.2 |