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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I joined a group today on juicing and another member, POINTS, asked an interesting question...what can you do with the leftover pulp from making juice... I found this recipe by accident today... I have not tried it but it does sound good Ingredients:
1/2 cup watermelon juice |
1/2 cup watermelon pulp |
1 1/2cups flour |
2 teaspoon baking powder |
1 teaspoon baking soda |
1/8 teaspoon cinnamon |
6 tablespoon butter, room temperature |
2/3 cup sugar |
1/2 cup milk on non dairy substitute |
1/2 cup raisins |
2 eggs |
1 pinch salt |
Directions:
1. Preheat oven to 350. In a large bowl sift together the flour, baking powder, baking soda, salt and cinnamon. In an electric mixing bowl cream together the butter and sugar; add eggs. Whip in the milk, juice, pulp and raisins. Add wet mixture tom the dry ingredients and spoon the batter into a greased muffin pan bake. Bake for 25 minutes or until golden on top. Transfer the muffins to wire rack to cool. Makes 12.
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