Every autumn, I rediscover my oven. I spend most of the long, hot summer months avoiding anything that involves overheating my kitchen. So when the air finally begins to take a crisp chill, and I pull out my warmest sweaters, I am overwhelmed with the urge to bake. I make cookies, muffins, roasts, quiches, anything that will warm up my kitchen and fill my house with the smells of home.
This autumn, however, I also discovered juice. I got my hands on an Imetec SuccoVivo cold-press juicer for an upcoming collaboration and I suddenly find myself juicing everything I get my hands on: apples, carrots, ginger, pumpkin, fennel… I love playing with the flavor combinations. Equally intriguing is what comes out of the juicer: delicious and vitamin-rich juice, obviously, but also mountains of fresh fruit and vegetable pulp, a mysterious ingredient awaiting a recipe… and my oven is patiently awaiting it’s next victim.
These muffins are the perfect way to recycle juicer pulp into something delicious. If you don’t have time to make them immediately, you can even freeze the pulp until you’re ready to make the muffins.
SO, I challenge you all as well, to create a recipe that represents both health and sustainability in the kitchen. With Imetec’s contest “Vivi il succo” you could win a cooking class with Marco Bianchi and Lisa Casali, and one juicer a week. Click here for details.
“Waste-not” muffins
- 1 1/2 cups (200 g) flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (and/or other spices, to taste)
- 1/2 teaspoon salt
- 3/4 cup (180 g) olive oil
- 1/2 cup (100 g) raw sugar
- 2 1/2 tablespoons (50 g) maple syrup (or honey)
- 2 tablespoons almond milk (any milk will do)
- 2 eggs
- 2 cups (200 g) pulp from juicer
For 12 muffins
Preheat the oven to 375°F / 190°C. Line 12 muffin tins with paper liners and set aside.
Stir together the first five ingredients in a medium bowl. Set aside.
In a large bowl, whisk together the oil, sugar, maple syrup, milk and eggs. Beat well. Add the juicer pulp, then stir in the flour mixture. Fill the muffin cups with the batter and bake for 18-20 minutes.
