Hello, my name is Chelsea and I’m a choco-holic. How many of you would be at this meeting? Luckily for us, juice pulp goes very nicely with chocolate! It’s a special treat to have chocolate in the morning, but when I’m pairing it with pulp I feel better about it (as opposed to just eating cocoa krispies!). Plus, they go amazingly well with coffee! I’ve tried a number of muffin recipes with juice pulp, and this one is up there with the best of them.
Yield: 12 muffins
- 2 cups flour (I used half all-purpose, half whole wheat and I wouldn’t recommend using all whole wheat because it will be a bit too dense)
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1-2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cardamon
- 2/3 cup milk
- 1/2 cup butter, melted and cooled
- 1/2 cup juice pulp (preferrably with fruit, I used this one)
- 1 1/2 tsp vanilla
- 2/3 cup chocolate chips
- 2/3 cup shredded coconut
- 1/2 cup chopped nuts (pecans or walnuts)
- Preheat oven to 350 F
- Grease muffin tins
- Stir together flour, sugars, baking powder, and spices in a large bowl.
- In another bowl, stir milk, butter, juice pulp and vanilla.
- Make a well in center of dry ingredients. Add milk mixture and mix.
- Stir in chocolate chips, coconut, and nuts.
- Spoon batter into tins.
- Bake for 30 minutes or until tester comes out clean.
- Remove muffins and cool.
I’m really interested if these muffins will translate well into a vegan recipe — if anyone tries a milk substitute, please let me know how it goes! I adapted this recipe from one I found that was highly rated on food.com. If you like, you can double the amount of chocolate chips and dark chocolate works well. The pulp I used was made with ingredients that lent themselves well to baking, but you may want to remove any large chunks of fruit and veg, or you can pass it through a food processor to break up the larger pieces.