After steam juicing your apples for jellies and drinking juice don’t throw away the pulp. This is where all of the good fiber and nutrients are from the apple. Use the pulp to make delicious muffins for breakfast.
Ingredients
2 cups apple pulp (leftover from juicing)
1 ½ cups all-purpose flour
1 cup total sweetener (mix of brown and white sugar, or maple syrup)
2 large eggs
½ cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup chopped walnuts or raisins (optional)
Instructions
Heat the oven to 350°F (175°C) and put paper liners in a 12-cup muffin pan.
Mix dry parts in a big bowl: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix wet parts in another bowl: apple pulp, sugars, eggs, oil, and vanilla extract until smooth.
Combine together by stirring the dry mix into the wet mix gently until just wet. Do not overmix.
Fold in nuts if using.
Fill the pan with batter, filling each cup about three-quarters full.
Bake for 18 to 22 minutes until a toothpick put in the middle comes out clean. Let cool for 5 minutes.
Nutrition:
Serving: 1 muffin
Nutrition
Calories: 193
Carbohydrates: 22g
Protein: 5g
Fat: 11g
Potassium: 214mg
Fiber: 3g
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