Juicer Pulp Muffins RecipesPulp muffins are probably the most popular way that people like to use their leftover pulp. It does enhance flavor and add fiber, but too much can make a really dense and heavy muffin so be sure not to use too much. It’s an alternative to using the whole fruit, and nothing goes to waste.
Tips and notes for making good pulp muffins:
1) Try not to add too much pulp. Try out one of these recipes and if you think it can handle more, use more the next time. Too much pulp can seriously ruin your muffin. 2) Generally, plain apple pulp always works the best. In part to its applesauce consistency, and in part to the moistness and flavor it provides. Even if you are making a coffee cake muffin, you usually cannot tell when you use apple pulp. 3) Carrot pulp, berry pulp and other fruit pulp can be added to any general recipe, but the muffin will take on the flavor of that pulp. 4) Don’t think you just have to use fruity pulp to make muffins. Savory muffins, like the recipe I list below, can be made with any vegetable pulp you have on hand. 6) Modifying your own muffin recipes: A muffin always tends to taste better if you add in diced fruit and pulp. If you are making apple muffins, for example, adding a few diced apples in with the pulp in the recipe make it more tasty. 7) If you have a muffin recipe of your own that you like, add in ¼ cup of pulp of your choice and the recipe will usually come out wonderfully, with no problems.. It might make the batter less fluffy, but it does work.
Apple Cinnamon Pulp Muffins
Makes 12 muffins
Heat oven to 400 degrees. Grease bottoms of 12 muffin tin or line with muffin cups In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt. Mix well. In a small bowl, combine apple juice, oil and egg. Blend well. Add dry ingredients all at once to the wet, stirring until just combined (batter will be lumpy). Stir in chopped apples and apple pulp.
Fill baking cups 2/3 full Bake for 18-20 minutes until toothpick inserted in center comes out clean. Cool for a few minutes before removing from pan. Wonderful served warm!
Orange Carrot Pulp Muffins
Makes 12 muffins
2 cups all-purpose flour Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and carrot pulp. Pour into 12 muffin cups. Mix together 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.
Savory Pulp Muffins
Makes 12 muffins
These are super yummy. Use them for a dinner muffin or a snack. Brunch with some fresh juice, perhaps? 1 1/2 cups all-purpose flour In a large bowl, combine the first seven ingredients. In a skillet, sauté onions and peppers in butter until tender. Stir in parsley; cook for 10 minutes. In a bowl, beat eggs, sour cream and mustard. Add onion pepper mixture. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or at room temperature.
Pineapple Zucchini Pulp Muffins
Makes 24 muffins
2-1/4 cups all-purpose flour
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 muffin pans, or use paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Pineapple Pulp Muffins
Makes about 16 muffins
2 cups all-purpose flour topping…. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners. In a large bowl, stir together 2 cups flour, ¼ cup of pineapple or apple pulp, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended. In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping. Spoon batter into muffin cups (more then half full), then spoon crushed pineapple mixed with ¼ cup of pineapple pulp over the batter and sprinkle with the cinnamon topping. Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.
Berry Pulp Muffins
Really good!
2 cups of all purpose flour Heat oven to 400 degrees. Grease bottoms of 12 muffin tins or line with muffin cups In a medium bowl, combine flour, sugar, baking powder, cinnamon and slat. Mix well. In a small bowl, combine apple juice, oil and egg. Blend well. Add dry ingredients all at once to the wet, stirring until just combined (batter will be lumpy). Stir in chopped apples and apple pulp.
Fill baking cups 2/3 full. Bake for 18-20 minutes until toothpick inserted in center comes out clean. Cool for a few minutes before removing from pan. Wonderful served warm!
Related Pulp RecipesJuicer Pulp Uses & Ideas Have your say about what you just read! Leave a comment in the box below.  Copyright© 2010-2012 all-about-juicing.com. All Rights Reserved. Content Protected By DMCA. This website is not intended to substitute for medical advice, and has not been evaluated by the FDA or AMA. |
While not as famous as juicer pulp muffins, salsa, burgers and cookies are also a great way to utilize your leftovers… be sure to check out those recipes too (when you are done making your muffins, of course :)
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