Friday, April 20, 2012

Apple Pulp Muffins - Gluten Free option - Here Is A Healthy And Tasty Way To Use The Pulp From Your Juicer

 Are you into juicing and notice there is a lot of waste from the fruit? Us too. Normally it goes to a pretty good use though, into the compost for our garden. But this fall when we had more apples than we could possibly eat and freeze for pies, my husband decided to make some....well, a lot of apple juice. We have a Vitamix, and bought a separate bag, called a nut bag, to separate the pulp from the juice.  They are a cheap little item that we got online. After pureeing the apples, you pour all the liquid into this bag (over a bowl) and simply squeeze the juice out.  What is left inside the bag is the pulp from the apple. If you have more of a juicer type device, then the pulp will automatically separate from the juice.

Well, now you will want to be saving that pulp for these yummy muffins. But, let me caution you...these are not a light and fluffy muffin, they are dense and chewy. Okay, I just want to stress that point. They will fill you up and keep you energized! And I did make a gluten free version for myself. We make several batches of these muffins when my husband is making his juice, then we freeze them for months in good quality freezer bags. It is important to have good quality freezer bags to prevent freezer burn.

Apple Pulp Muffins:                                            Makes 24 muffins
3 cups of apple pulp
2 cups chopped apple, peeled
1/2 cup olive oil, or another healthy oil
3 eggs (egg replacer for vegans)
1 cup honey (brown rice syrup for vegan)
1 tsp vanilla
2 cups whole wheat flour
1 cup unbleached white flour
1 tbsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 cup chopped walnuts
1 cup raisins

Preheat oven to 350
Prepare two muffin tins with a non-stick cooking spray.

In a large mixing bowl add:
apple pulp, honey, eggs, vanilla and oil.
Add chopped apples. Stir.
Add dry ingredients, mix. Add nuts and raisins and gently fold in.
It is important not to over mix muffins.

Batter will be thick. Spoon into prepared muffin tins. Ours are filled to the top. These are dense and won't peak or round up much when baking.

Bake for 25-30 minutes. Check after 25. Should spring back when lightly touched.
Remove from muffin pan by gently going around edges with a dull knife.
Cool on wire racks.   These are a treat with coffee or tea.  My husband has one almost every morning with his Favorite Green Drink.

Gluten Free Apple Pulp Muffins:           Makes 24
3 cups apple pulp
2 cups chopped apples (I don't use these in my muffins, it's optional)
1/2 olive oil
3 eggs or 2 eggs and 2 whites  - for a lower fat version.  Ground chia seeds in place of eggs for vegans in this recipe. In a custard dish mix 3 tsp ground chia seeds with 6 tbsp water, let sit to gel, then add.
1 cup honey or, 1/2 cup honey and 1/2 cup brown rice syrup. Pure maple syrup for vegan. All variations are good.
1 tsp vanilla
3 cups gluten free flour blend.
1 tbsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp Xanthan gum
1 cup raisins
1 cup nuts (optional)

Preheat oven to 350
Prepare two muffin tins with a non-stick cooking spray.

In a large mixing bowl add:
apple pulp, oil, eggs or egg replacer, honey or choice of sweetener and vanilla.
Mix well.
Add all dry ingredients, mix well. Stir in chopped apples, raisins and nuts if choose.

Scoop in muffin pans prepared with cooking spray.
Bake for 25-30 minutes. Check after 25 minutes.
Remove from pans and cool on wire rack.
Freeze left overs in good quality freezer bags.

I like these muffins as a pick-me-up in the afternoon. I sure hope you enjoy them.

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