Pulp Muffins (Pear, kiwi, spinach & lime with dark chocolate, Carrot, orange & apple with cinnamon & pecans and Beetroot, apple & carrot with a spiced crumb)

I am here to solve all your juicing problems, okay, I can’t solve the fact that you have to clean the juicer up (yes, I’m talking about that again) but I can give you something to do with the leftovers. I’m sure these are already a thing, but I have my mum to thank for this genius of an idea. I’ve been calling these pulp muffins which obviously sound extremely appetising...I’m not really sure what else you could call them though, and “pulp muffins” is pretty fitting. Maybe I should actually explain what these are for those of you who aren’t really sure what I’m going on about. That pulp you have left over from making a juice, don’t chuck it away! There are quite a few recipes out there of what to do with your leftover pulp and some of them...aren’t so tasty, but muffins solve everything. These are so much fun to make, they’re always an experiment and you don’t always entirely know what you’re getting, but that’s the fun of it. You can add more flavours, experiment with toppings and fillings, basically you get a fancy muffin to match your juice and some added nutrients and fiber, don’t you just feel better about eating muffins now. The pear, kiwi, spinach and lime with chocolate chips are definitely my favourite, but then maybe that’s just because there’s chocolate in them and green muffins? Yes, I’m the type of person that wants to eat green muffins.

Muffin mixture 205g/ 1½ cups plain flour 170g/ ¾ cup caster sugar Pinch of salt 2 tsp baking powder 80ml/ ⅓ cup vegetable oil 1 free range egg 80ml/ ⅓ cup milk, I used almond but any work 150g/ 1 cup of pulp

Side note If you have a really good juicer that dries out the pulp a lot you may want to add an extra 1 - 2 tablespoons of milk to the mixture to stop it drying out. Also if you don't have enough pulp you can just keep it in the fridge overnight and wait till you have enough and even make separate flavours in one batch like I did.

Preheat the oven to 200°C/400°F/Gas Mark 6 and grease or line the muffin pan.
Combine the flour, sugar, salt and baking powder. Measure the vegetable oil; add the egg, then add enough milk to make 230ml/ 1 cup. Mix the liquids and dry ingredients together then fold in the pulp with any other filling if using.
Fill the muffin cases ¾ of the way full and sprinkle on any topping if you're using.
Bake for 25 minutes in a preheated oven or until cooked through.
Makes 9 muffins.

The recipes to the juices I used the pulp from are here Toppings/fillings (the toppings are enough for a whole batch of each flavour)

Beetroot, apple & carrot Crumb topping 90g/ ½ cup caster/brown sugar 45g/ ⅓ cup plain flour 45g/ ¼ cup butter/marg 1 tsp cinnamon ½ tsp ginger ¼ tsp nutmeg Place flour, sugar, butter and spices in a medium bowl. Mix with a fork until crumb-like.

Carrot, orange & apple Cinnamon sugar & pecan topping 2 tbsp caster sugar 1 tsps ground cinnamon handful of pecans Mix the sugar and cinnamon Chop the pecans and sprinkle with the cinnamon sugar on top of the batter

Pear, kiwi, spinach & lime 100g dark chocolate, chopped and mixed into the batter. You could also add; chopped nuts, seeds, spices, dried fruit, zest or anything else that would compliment the flavour of your leftover pulp.