Juice Pulp Muffins

 [Heart Shaped] Juice Pulp Muffins

[Heart Shaped] Juice Pulp Muffins

Waste.  I hate waste.  There are very few things that I truly hate in this world.  And it is not a word I use lightly.  But waste is most certainly one of those few things.  Simply because, in most situations, it can be easily avoided.

Cue: Juice Pulp Muffins.

Juice Pulp you say?  Yes.  Juice Pulp.  [Disclaimer: I do not have a juicer.  But I do have a blender, smoothie maker, and immersion blender.  Using one or a combination of the 3 I end up with a fairly well purée-d liquid, which I then sieve to separate juice from pulp.  A cheese cloth would also work well, in this instance].  So next time you pull out your juicer (or make-shift, as the case may be), down your juice, and save your full-of-goodness pulp.  Not because it happens to result in a 'fat-free', 'sugar free', 'healthy' 'alternative' to 'real food' (sorry I'm not sorry for the abundant use of quotation marks).  But because it is used to make delicious, nutritious, waste-reducing, bundles of joy.   Which, above all, is why we make and eat anything, right? 

Juice Pulp Muffins.  Reduce your waste.  Feed your soul. 
 

 Juice Pulp Muffins for Breakfast with a side of Fruit Salad and Greek Yoghurt

Juice Pulp Muffins for Breakfast with a side of Fruit Salad and Greek Yoghurt

Juice Pulp Muffins
nibs etc. original recipe
Makes 5


Ingredients:
1/4 cup Juice Pulp (ex. kale, celery, fennel, apple, lemon) - fresh, drained
1/8 cup Greek Yoghurt
1/8 cup Maple Syrup
1 egg
1/2 cup Ground Almonds/Almond Flour
1/4 cup All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Cinnamon
1/8 tsp Salt
50g Dark Chocolate Chips/Chunks (53%-72%)

Method:
Heat oven to 180*C (regular, not fan).
Combine all wet ingredients.  Mix well.
Separately, combine dry ingredients.  Mix well.
Add dry ingredients, to wet ones, and stir until fully incorporated.
Finally, add chocolate chips/chunks.  Mix so as to distribute as best as possible, throughout the batter.
Into a muffin-sized mould of your choice (in this case, a heart shaped silicon mould, but bundt/muffin mould/tin works too), divide the batter into 5 equal parts (about 2 1/2-3 tbsp into each). 
Place into the oven on the middle rack, bake for 20 minutes, rotating once at 10 minutes.  A fork/knife/tooth pick should come out with minimal crumbs, if any.
When baked, place mould on a wire rack and allow to cool completely, before removing from the mould.  Store in an airtight container.

Consume:
At breakfast, paired with - banana based smoothie for a little extra sweetness, or a fruit salad (featured here: banana, mango, orange) with a dollop of Greek Yoghurt.  Additionally, a drizzle of honey wouldn't hurt.
Perfect 11 o'clock snack.
For your quatre-heures/tea time/coffee break.

Tip: Make on Sunday and you'll have your breakfast set for the next working week.
Bon appétit!