Recipe: Green Juice and Pulp Muffins
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
3 cups juice and 1 dozen muffins
Ingredients
  • :::For the Green Juice:4 ribs celery:::
  • 2 granny smith apples, halved and cored
  • 1 kirby cucumber, halved lengthwiseOne 2-inch piece ginger, peeled
  • ½ bunch (1 cup packed) parsley, leaves and stems, roughly chopped
  • :::For the Juice Pulp Muffins:¾ cup all-purpose flour:::
  • ½ cup whole wheat pastry flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup sunflower oil
  • ⅓ cup honey
  • 1 teaspoon lemon zest
  • 2 eggs
  • 1 cup packed juice pulp
  • ¼ cup pepitas
Directions
  1. Make the green juice: In a juicer, process the celery, apples, cucumber, ginger and parsley, reserving the pulp. Divide the juice between glasses and enjoy while you prepare the muffins.
  2. Make the muffins: Preheat the oven to 350º. Grease a muffin pan or line with baking cups.
  3. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder and salt. In another medium bowl, whisk together the oil, honey, lemon zest and eggs until smooth. Slowly fold the dry ingredients into the wet until just incorporated. Stir in the juice pulp and divide the batter between 12 muffin cups, ¼ cup of batter per cup. Sprinkle pepitas over each muffin.
  4. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cool completely.