In every corner of NYC, you can find a store selling freshly squeezed juices. Since I have only been able to commit to a juice cleanse once (imagine three very hungry days locked away at a yoga retreat in the Catskills), I would say I am more an occasional enjoyer of healthy juice than a die-hard juicer who can abstain from entire meals in lieu of colorful liquid sustenance. For me, juice is a great way to get in my vitamins, while also a delicious complement to a breakfast of real, actual solid food.
If you're willing to juice at home, like me, you may find cleaning the juicer to be the most frustrating part of the process, but for me the real shame is throwing away all the fruit and vegetable pulp. Rich in fiber, as well as any leftover vitamins, the pulp is a nutrition gold mine that, sadly, usually just gets tossed in the trash. You can stir some of the pulp back into the juice if you want, but I've come up with a better (and more delicious) idea to use up the leftovers: By folding the shredded fruits and vegetables into whole-wheat muffins, you create a satisfying and healthy pastry to accompany your morning juice. And, they're a great snack to enjoy anytime of day.
While we love this combination of parsley, ginger and apple, you can easily substitute any other pulp you make from your juicer. Simply use one cup packed juice pulp in the muffin recipe. And, keep in mind that different pulps will not only affect flavor, but color too. Try juicing beets for red muffins or carrots for orange muffins.
Green Juice and Pulp MuffinsRecipe from the Tasting Table Test Kitchen
Yield: 3 cups juice and 1 dozen muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
For the Green Juice:
4 ribs celery
2 granny smith apples, halved and cored
1 kirby cucumber, halved lengthwise
One 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
1 cup packed juice pulp
¼ cup pepitas
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.
Hot and Sour Soup →
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