Veggie Pulp Muffins Juicer Leftovers Recipes

VEGGIE PULP MUFFINS (JUICER LEFTOVERS)

Steps:

• In medium bowl mix dry ingredients.
• In a skillet, lightly sautee veggie pulp in the butter.
• In large bowl beat eggs, sour cream & mustard.
• Add veggie pulp and mix well.
• Stir in dry ingredients until just moistened.
• Divide evenly between 12 greased or lined muffin cups.
• Bake @400 for 15-18 minutes or until a toothpick comes out dry.

JUICE PULP MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.
• In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.
• Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.
• Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about ¾ of the way full. Sprinkle the tops with oats.
• Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
• Let cool for at least 15 minutes, then serve.
• Enjoy!