Author Notes
Waste. I hate waste. Particularly Food Waste. There are very few things that I truly hate in this world. And it is not a word I use lightly. But waste is most certainly one of those few. Simply because, in most situations, it is entirely unnecessary. Cue: Juice Pulp Muffins (and, Bestovers, my new favourite word, thanks in fact, to Food52). Make them on Sunday and you'll have your work-day breakfast (or work-snack) ready for the week! Or just make them whenever, to be eaten, whenever, because they are delicious, whenever. Best paired with a Banana based smoothie for a little extra sweetness, or fresh fruit salad with a dollop of Greek Yoghurt and drizzle of Honey, and or just a hot cuppa. —chloë | nibs etc.
Ingredients
-
1/4 cup
Juice Pulp (ex. Kale, Celery, Fennel, Apple, Lemon)
-
1/8 cup
Greek Yoghurt
-
1/8 cup
Maple Syrup
-
1/2 cup
Ground Almonds/Almond Flour
-
1/4 cup
All Purpose Flour
-
1/2 teaspoon
Baking Soda
-
1/4 teaspoon
Cinnamon
-
1/8 teaspoon
Salt
-
50 grams
Dark Chocolate Chips/Chunks (53%-72%)
Directions
-
Heat the Oven to 375F/180*C (regular, not fan).
-
Combine all wet ingredients, and mix well.
-
Separately, combine dry ingredients, and mix well
-
Add the dry ingredients to the wet ones, and stir until all ingredients are fully incorporated.
-
Finally, add the chocolate chips/chunks. Mix so as to distribute, as best as possible, throughout the batter.
-
Into a muffin-sized mould of your choice (in this case, a heart-shaped silicon mould, but mini bundt/muffin tin works too), divide the batter into 5 equal parts (about 2 1/2 / 3tbsp into each).
-
Place into the oven on the middle rack, bake for 20 minutes, rotating once at 10 minutes. A knife/tooth pick should come out with minimal crumbs, if any.
-
When baked, place mould on a wire rack and allow to cool completely, before removing from the mould. Store in an airtight container.
See what other Food52ers are saying.