Veggie Pulp Muffins (Juicer Leftovers)

Total Time
Prep 10 mins
Cook 15 mins

Yummy muffins made from the high-fiber leftovers from juicing.

Ingredients Nutrition


  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.