Orange, carrot and sweet potato juice.
I've seen a few recipes that incorporate the left-over pulp from fruit/vegetable juice. I decided to give these muffins a go, using the carrot and sweet-potato pulp from my juice. The sweet potato didn't affect the flavour, in my opinion, so you could probably just use carrot pulp or shredded carrots, if you're not juicing. I made sure I juiced the carrots and sweet potatoes first and set the pulp aside before doing the oranges.
Carrot, walnut (and sweet potato) pulp muffins:
2 cups plain flour
1 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
3/4 cup brown sugar
1 cup vegetable oil
1/4 cup water
2 teaspoons vanilla
4 medium to large eggs, beaten
2 cups carrot etc pulp (or shredded carrot if you're not a juicer)
1 cup chopped walnuts
Preheat oven to 180 degrees celcius. Grease about 12 muffin tins thoroughly. Mix dry ingredients first. In separate bowl, mix sugar with olive oil, water and vanilla. Add beaten eggs and blend thoroughly. Lightly incorporate the carrot pulp and nuts. Finally add dry ingredients. Put into muffin pan and cook for about 20 minutes. Let cool for about 10 minutes and serve with a bit of butter.
I get the feeling I'm gonna be eating a lot of these this week, because Ben refuses to eat anything where there's vegetables "trying to disguise themselves as cake." Oh well, more for me!