Juice Pulp & Berry Muffins - Gluten free

One thing i and my family can tell you is that i don't like wasting food!! Most of the time i try eat as many left overs as i can before they go to waste but anything that can be used up the next day or incorporated into another dish i love! So while on my 3 day juicing cleanse although we have a compost bin i felt the compost was getting too much love and the left over juicing pulp could be shared a little more for us too!! But its just pulp do you say?? Unless you have a real high quality juicer (well mum has a new Angel juicer from America only she uses!), the fact is the pulp is still quite moist and contains left over nutrients AND of course fibre! So after some recipe hunting i found a recipe for some left over juice pulp muffins, i absolutely love how this recipe:

1. Uses left over pulp,
2. Is so quick and easy!! 
3. Is open to a variety of variations and 
4. Is so very tasty too!!!

The following was inspired by a previous bloggers recipe found here but uses what i have available

Juice Pulp & Berry Muffins - Gluten free

1 1/2 cup of leftover juice pulp

Colourful Juice pulp :)

1 1/2 cup flour (i used rice flour as i am trying out gluten free baking but any white or wholemeal flour will do!)

1 tsp baking soda

1/2 tsp bicarb soda
1/2 tsp cinnamon

1/2 tsp nutmeg 

1 egg lightly beaten 

1/4 cup vegetable oil (coconut oil would have been yum!) 

2 tablespoons honey 

1 tablespoon water extra (judge how much moisture you have in your pulp or you can add orange juice instead) 

2/3 cup frozen blueberries

1/3 cup pumpkin kernels

Topping - shredded coconut 

Preheat oven to 180 degrees. Fill a muffin tray with muffin cups, i used medium sized but you can make smaller ones if you like.

Mix juice pulp, flour, baking soda, bicarb soda, cinnamon and nutmeg in a bowl until combined.

Dry ingredients added

Add the egg, oil, honey and optional water and mix together until just combined.

Add the pumpkin kernels and blueberries and mix in.

Mmm Blueberries

Scoop mixture into prepared muffin pans 3/4 full and sprinkle with shredded coconut.

Place in oven and cook for 20-25 minutes until golden browned on top!

Juice Pulp Berry Muffins

You can try adding any dried fruits, berries, coconut, nuts or seeds you like to this recipe, maybe even some vanilla? Anything you fancy :) 

TIP - place the pulp in a large bowl first and sort through it to make sure there aren't any leaves /seeds / questionable chunks in your pulp. Mine was a combination of fruits and vegetables mainly carrot, celery and cucumber with apple and orange. 

Enjoy as they are or add even more to your little bundles of taste by spreading with a little raspberry or strawberry jam... i think i will be juicing even more for these!! 

Rockin Raw

Xox