Whether you juice daily as part of a cleanse or enjoy the odd health-boosting blend when the mood takes you, it always seems a shame to dump all the fruit and vegetable pulp once the machine has extracted all the liquid.
Take a ‘waste not, want not’ approach however, and you could be enjoying some healthful and delicious green juice muffins alongside your liquid breakfast too.
This clever recipe from the culinary geniuses at The Tasting Table makes three cups of green juice and 12 fibre-filled pulp muffins the kids will love.
You can use any kind of juicer pulp you like, so have fun experimenting with beetroot blends for pink muffins or carrots for bright orange ones.
INGREDIENTS
For the Green Juice:
4 ribs celery
2 granny smith apples, halved and cored
1 kirby cucumber, halved lengthwise
One 2-inch piece ginger, peeled
½ bunch (1 cup packed) parsley, leaves and stems, roughly chopped
For the Juice Pulp Muffins:
¾ cup all-purpose flour
½ cup whole wheat pastry flour
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup sunflower oil
⅓ cup honey
1 teaspoon lemon zest
2 eggs
1 cup packed juice pulp
¼ cup pepitas
DIRECTIONS
1. Make the green juice: In a juicer, process the celery, apples, cucumber, ginger and parsley, reserving the pulp. Divide the juice between glasses and enjoy while you prepare the muffins.
2. Make the muffins: Preheat the oven to 180ºC. Grease a muffin pan or line with baking cups.
3. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder and salt. In another medium bowl, whisk together the oil, honey, lemon zest and eggs until smooth. Slowly fold the dry ingredients into the wet until just incorporated. Stir in the juice pulp and divide the batter between 12 muffin cups, ¼ cup of batter per cup. Sprinkle pepitas over each muffin.
4. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cool completely.
