Experimental Muffins

A bemused look of relief?
Bless his heart, he tasted every
batch before I finally got it right.

Recently, we started juicing in order to boost our intake of fruits and vegetables. One of the opportunities of juicing is its byproduct, fresh pulp. Not one to waste food, I decided to try recipes where I could use the abundance of pulp that we’re producing. My first thought was to use pulp similarly to how apple sauce is used in recipes. After a few experimental tries (and a few dozen muffins) I think I’ve struck upon a recipe that is similar to a Morning Glory muffin, that is high in fiber (thanks to the pulp) and delicious.

We like chunky muffins, the kind that are filled with all kinds of grains, fruits, and nuts. Adding orange juice gives the muffins an unexpected brightness.  But you may prefer to leave out the extra ingredients. If you prefer a shot of cinnamon or nutmeg, go for it. The teenaged son has declared them worthy and now reaches for a muffin rather than the potato chip bag for an afternoon snack. Its a win-win combination.

The key to a great muffin is not to overmix the ingredients. Don’t be afraid of lumps or loose flour. Hand toss your mixture for only 10 seconds. With muffins, less is more when mixing. The chemical reaction begins when the wet ingredients get mixed with the dry, so it’s important to get the muffins into the oven as soon as possible. I used all organic ingredients, from the fruits that I juiced to the supplies from my pantry. When given the choice of organic vs nonorganic, I prefer to buy organic ingredients.

Preheat oven to 350 degrees. Lightly mix together dry ingredients in a large bowl. Do not add wet ingredients until right before you’re ready to bake.

Dry Ingredients

2 cups of all-purpose whole wheat flour
1 cup brown sugar, packed
2 t baking powder
1/4 t baking soda
1/4 t sea salt
1 cup oats
1 cup walnuts
1 cup raisins

Wet Ingredients
1 stick of butter
2 eggs
1 cup orange juice
1 cup juiced pulp (carrot, apple, lemon or grapefruit)

Prepare muffin tins with non-stick spray or cupcake liners. Mix dry and wet ingredients by hand when oven has reached temperature. Fill tins with mixture. Cook 20-25 minutes. Remove and cool on wire racks. Drizzle cream cheese icing over the muffins when they are cool. Makes 2 dozen.


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