Orange & Carrot Pulp Muffins

We have an abundance of oranges in the house at the moment, so every morning we've been making 2 litres of orange & carrot juice for the family.  On the downside that means a lot of leftover pulp.  So whats the solution?

Bake some muffins of course!

These muffins are Vegan friendly, as we replaced milk with soy milk and the egg with a banana.  So if you aren't hung up about being a vegan feel free to reverse the above.

Ingredients:

2 cups plain flour
1 cup soy milk
1 cup orange & carrot pulp 
3/4 cup white sugar
1/4 cup vegetable oil
3 teaspoons baking powder
1/2 teaspoon salt
1 banana mashed


Directions:

Preheat oven to 205 degrees C.


Sift the flour and baking powder and stir with salt and sugar in a large bowl.  Make a well in the center.


Mix together in another bowl all the wet ingredients - banana, orange & carrot pulp, vegetable oil & soy milk.  Pour into the dry ingredients well and mix quickly and lightly with a fork until moistened, making sure not to beat it.  It will be lumpy.  


Pour the batter into muffin cases.  


Bake for about 20 minutes. 


Makes about 16 medium sized muffins.

Cool & Ice, or just eat plain.  We mixed in another bowl some icing mixture and juice from 1/2 orange.  It was a bit runny so feel free to use much less orange juice.

Variations:

Add a handful of nuts, chocolate chips, sultanas or even dates.


Have a dance with your happy little muffin bakers!  :-)  


Hope you enjoy.

Inspired by www.minimoist.com

A wonderful website with glorious recipes