Pineapple-Kale-Apple Juice Pulp Muffins • 09.22.12
One big item on my to do list today… give the dog a bath. It’s a big item because when you give a Samoyed a bath, it’s a major undertaking. It’s usually a 2 hour process, sometimes longer depending how cooperative my dog is feeling. AND… the dog is snoozing peacefully, unbathed, in the kitchen. Yeah, I got distracted. I was getting ready to give him the bath and thought, I’d like a juice first. It’s been warm here in SoCal, so I wanted something bright and refreshing. I made a pineapple, kale and apple juice.
I enjoyed my juice and started to clean up my juicer. I saw the leftover pulp and thought, “I really want to try a juice pulp muffin recipe…”. I started checking out various recipe ideas online and found one that I could convert for my needs. I thought, no time better than the present… besides… my sweet dog, Tova, was dreaming in his sleep. I couldn’t wake him now, could I? That would just be mean. Right?
I used Amanda’s recipe, at Pickles & Honey, as a starting point. Partially due to what I had on hand and partially to personal preference, I ended up tweaking it quite a bit. Here’s how my recipe came together. Before you start the muffins, make yourself and a friend some pineapple, kale and apple juice… save aside 1/4 cup of the juice and the pulp for this recipe:
Pineapple-Kale-Apple Juice Pulp Muffins
- 3/4 C. Juicer Pulp (pineapple, kale, and apple)
- 1/4 C. Coconut Crystals (I used Coconut Secret brand)
- 1/4 C. maple syrup (I prefer grade b)
- 1 C. unsweetened almond milk (homemade – have I mentioned I love my juicer?)
- 1/4 cup pineapple, apple, kale juice
- 1/4 C. Coconut oil (melted)
- 1 1/2 C. Flour (I used The Pure Pantry GF Baking Mix)
- 1/4 Tsp. Baking Soda
- 1/2 Tsp. Sea Salt
- 1/2 tsp vanilla
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Pre-heat the oven to 350 degrees.
- In a large bowl, add all your ingredients. Stir to combine thoroughly. The batter will be thick.
- Transfer the batter to either a lightly greased muffin pan, or use muffin paper cups.
- Bake for 20-25 minutes. Use a toothpick inserted in the center should come out clean when the muffins are ready.
- Allow to cool slightly, top with a little butter or jam, and enjoy!
Optional: fold in 1/3-1/2 cup nuts, raisins, or a combination of both.
They do have a greenish tint due to the kale and the juice added – but not so much that it is objectional. I offered my 8 year old daughter, Amira, a muffin and she saw the raisins that I put in them and said: “Oh, are these raisin muffins?”. I said yes and let her dive in. She had butter on the first one and didn’t bother with the next two. (I liked mine with apricot jam.) I don’t think she will be very hungry for dinner tonight…
Enjoying my journey, embracing love, life and health!