When life gives you pulp, you make muffins!
Well that’s not really how the saying goes, but what if you have all that juicy leftover pulp after making a fresh juice and you don’t want to throw it away? Of course you can make a fruit scrub by combining it with some sugar, but you can also add it to your baked goods.
After making a few large glasses of fresh apple and strawberry juice (a big hit with kids), I had so much pulp leftover that I couldn’t let it go to waste. Besides, there is lots of fiber and nutrition in the leftover pulp after juicing so why not make that part of something fresh and delicious. Here is a recipe to use leftover berry or fruit pulp in delicious fruity muffins. In this instance I used strawberry and apple pulp and combined that with some fresh blueberries in the muffin batter. Any combination of berries would work perfectly well in this recipe.
RECIPE: Berry Pulp Muffins
2 cups of all purpose flour
½ cup of white sugar
3 teaspoons of baking powder
½ teaspoon of salt
¾ cup of milk (or apple juice)
1/3 cup of vegetable oil
1 tsp of ground cinnamon
1 cup of blueberries, blackberries, or chopped up strawberries
1/3 cup of berry pulp (or any combination of apple and berry pulp)
Preheat oven to 400 degrees. Grease bottom of a 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 milk, oil and egg. Blend well. Add dry ingredients all at once to the wet, stirring until just combined (batter will be lumpy). Stir in berries and berry 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.
Tastes wonderful when warm!