So I got the juicer. . .now what do I do with all this pulp?

Happy New Year, everyone!  I hope you all had a wonderful holiday season and are now off to a great start with all your New Year's resolutions.  As a Christmas present to ourselves and as part of our New Year's resolution to get back in shape (I know, how cliche. . .) David and I bought a Breville Compact Juice Fountain and we've been juicing like crazy for the last week or so.  The juice is certainly delicious, but now my cup and freezer overflowth with wonderful, fiber-filled fruit pulp that I am just too frugal to throw away.  So just what do you do with all this squished up fruit?  Well, I made muffins.  Orange-Strawberry Muffins.  They turned out to be a great tasting, nutritious little snacks.  They get better the next day and they freeze well for a quick breakfast on the run. 

You can expect to see several more pulp recipes in the future.  Although you can run hulls, seeds  and peels through most juicers, I would suggest that you remove them before juicing if you intend to use the pulp in other recipes.  For those of you that don't have a juicer, you could probably just chop up an orange and a few strawberries in a blender or food processor and reduce the amount of yogurt and butter slightly to make up for the excess liquid in the fruit. 

If anyone else has any ideas for using pulp, please share!

Orange-Strawberry Muffins (makes one dozen muffins)

Preheat oven to 400°.  Line a 12-muffin pan with paper liners.

In a large mixing bowl, whisk together:

• 1 cup unbleached flour
• 1 cup white whole wheat flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• dash of cinnamon

In another bowl, mix together:

• 1 cup orange/strawberry pulp

  

• 1 teaspoon grated orange peel
• 1/2 cup brown sugar
• 2 eggs
• 1 cup plain low-fat yogurt
• 1/2 cup butter, melted
• 1-1/2 teaspoons vanilla

Add the fruit mixture to the flour mixture and mix together until just combined.  Don't overmix, the batter will be lumpy.  Divide the batter among the muffin cups.  Sprinkle the top of the batter with:

• turbinado sugar (sugar-in-the-raw)

Bake for 15 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.  Remove the muffins from the pan and cool for a few minutes.  Serve warm. 

Comments

[Sophie]

A great & neat idea!! Lovely,......mmmmm!

A happy belated 2010 for you & your family!! All the best too & great health!

[Kitchen Butterfly]

Yummy...............and great idea to use up the pulp.....superb!