Veggie Pulp Muffins (Juicer Leftovers) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Yummy muffins made from the high-fiber leftovers from juicing. Ingredients:
1 1/2 cups flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 1/2 teaspoons fresh herbs of choice (we use johnnys garlic spread seasoning) |
2 -3 cups vegetables, pulp (2-3 loose handfulls, my mix was beets and carrots) |
1/2 cup butter |
2 eggs |
1/3 cup sour cream |
1 tablespoon dijon mustard |
Directions:
1. In medium bowl mix dry ingredients.
2. In a skillet, lightly sautee veggie pulp in the butter.
3. In large bowl beat eggs, sour cream & mustard.
4. Add veggie pulp and mix well.
5. Stir in dry ingredients until just moistened.
6. Divide evenly between 12 greased or lined muffin cups.
7. Bake 400 for 15-18 minutes or until a toothpick comes out dry.
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