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 ½ 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.
You will need the following ingredients to make your muffins from pulp:
- ½ cup of orange juice pulp
- ½ cup of organic whole milk
- ¼ cup of plain organic yogurt
- 1 farm fresh egg
- 1 stick of butter melted
- 1 ¼ cups of whole wheat flour
- ½ cup of organic sugar
- ½ Tbsp. baking powder
- 1 shake of sea salt
Follow these instructions to make your muffins:
Step 1: Juice about three oranges to get the ½ 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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