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Muffins Made From Orange Juice Pulp

Whenever I use my juicer, I feel extremely guilty about discarding the pulp. Vegetable pulp works well in a meatloaf, but I kept asking myself what I could do with the pulp from my freshly squeezed orange juice. Then I got a recommendation from a friend to make muffins. I tweaked the recipe to suit my family's needs and the muffins turned out really tasty!

You will need the following ingredients to make your muffins from pulp:

Follow these instructions to make your muffins:

Step 1: Juice about three oranges to get the cup of orange juice pulp. My daughter and I enjoy the fresh orange juice while we make the muffins, but you can certainly place the orange juice in the refrigerator to drink later in the day. I don't bother getting organic oranges because the skin of the orange is thick enough that it doesn't make much of a difference.

Step 2: Pour the milk, orange juice pulp, yogurt, egg, and melted butter in a mixing bowl. Stir until all of the ingredients have been combined.

Step 3: Combine the whole wheat flour, sugar, baking powder, and sea salt is a second mixing bowl.

Step 4: Take the bowl of wet ingredients and pour it into the bowl with the dry ingredients. Stir until you have your muffin batter ready to put in cupcake cups.

Step 5: Set the oven temperature to 350 degrees Farenheit.

Step 6: Place cupcake cups in a cupcake pan and fill each one three-quarters of the way with the muffin batter.

Step 7: Bake the muffins until you can insert a fork and it comes out clean. This can take anywhere between 15 and 20 minutes depending on your stove.

Step 8: Wait for the muffins to cool a bit before eating.

Tips:
Individually wrap the muffins that are left over. We do this so we have a healthy snack we can grab when running out the door.

Place the pulp in a food processor first if you have kids that don't like to bite into larger chunks of pulp.

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Content copyright © 2013 by Alicia Bodine. All rights reserved.
This content was written by Alicia Bodine. If you wish to use this content in any manner, you need written permission. Contact Megan Mignot for details.



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