Veggie Pulp Muffins (Juicer Leftovers)

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READY IN: 25mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In medium bowl mix dry ingredients.
  • In a skillet, lightly sautee veggie pulp in the butter.
  • In large bowl beat eggs, sour cream & mustard.
  • Add veggie pulp and mix well.
  • Stir in dry ingredients until just moistened.
  • Divide evenly between 12 greased or lined muffin cups.
  • Bake @400 for 15-18 minutes or until a toothpick comes out dry.
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