Pulp Muffins with Crumble Topping -- Another Juice Pulp Recipe

Another Juice Pulp Recipe -- Pulp Muffins

Juice Pulp Muffins with Crumble Topping

I'm doing another juice fast, and I just can't bring myself to throw away the pulp.  In this recipe, I specifically had carrot, celery, kiwi fruit, apple and cranberries in the juice I made this morning.  I ran the pulp through twice to get any excess moisture out, then I threw together these muffins.

Juice Pulp Muffins with Crumble Topping

Makes 12 muffins

Pre-heat the oven to 400F.  Spray with cooking oil spray one 12-cup muffin tin.  Set this aside.

In a mixing bowl combine:

1 egg

1/2 cup milk

1/2 cup water

1/4 cup oil

Add about 1 1/2 cups leftover pulp from juicing (see paragraph above)

Stir in:

2 cups unbleached flour (or whatever "flour" combination suits you)

1 tablespoon baking powder

(1/4 teaspoon sea salt, optional)

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

I had to add some additional liquid to get the batter so it wasn't too thick.  It should be spoonable and not runny.  Scoop the batter into the prepared pan by scant 1/2 cupfuls.  Make sure there's an equal amount of batter in each muffin cup.

Prepare the Crumble Topping.  In a small bowl work the mixture together with a fork until it is well combined:

1/3 cup flour (as above)

1/3 cup sugar

3 tablespoons butter

Sprinkle about 1 tablespoon of the crumble topping on each of the muffins.  Bake the muffins at 400F for about 20 minutes or until a knife inserted comes out clean.  These a quite moist and dense, so it may take more time.

Enjoy!