Veggie Pulp Muffins (Juicer Leftovers)
Yummy muffins made from the high-fiber leftovers from juicing.
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READY IN: 25mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups flour
- 2tablespoons sugar
- 2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 2 1⁄2
- 2 -3cups vegetables, pulp (2-3 loose handfulls, my mix was beets and carrots)
- 1⁄2cup butter
- 2
- 1⁄3cup sour cream
- 1tablespoon Dijon mustard
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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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