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Add a photoThis is a great way to use up the pulp from your juicing. I have used this with apple pulp, pear pulp and carrot pulp. Use your favorite!
Ingredientes
- For Muffin
- 1/2 cup sugar
- 1/2 cup Splenda
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla
- 1 1/4 cup all purpose flour
- 1/4 cup of corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fresh ground cinnamon
- 1 tsp fresh ground nutmeg
- 1/2 tsp sea salt
- 1/2 cup rolled oats
- 1 cup granny smith apple pulp (enjoy a glass of fresh apple juice while making the pulp in your juicer)
- 1/4 cup of cinnamon apple sauce
- 1 cup of plumped raisins
- 1 cup of plumped dried cherries
- For Crumble
- 1 Cup cinnamon life cereal
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/2 stick of cold salted butter diced
Direcciones
- Preheat oven to 350.
- In a large bowl mix sugar, splenda, eggs, oil and vanilla.
- In a seperate bowl, put 1 cup of raisins and 1 cup of dried cherries in a bowl and pour hot water over them.
- In a separate bowl mix the flour, corn starch, baking powder, baking soda and fresh ground spices. Whisk to combine dry items.
- Then add them to the wet ingredients. Do not over mix, just fold until you no longer see flour.
- Drain plumped raisins and cherries
- Mix in the oats, apple pulp, applesauce, raisins and cherries.
- Spoon into muffin liners lightly sprayed with cooking spray in a muffin tin, filling two-thirds full.
- For Crumble top take the cinnamon life cereal, oats, brown sugar and cubed butter and place in a ziploc bag. Mash together until combined and it looks like a course crumble. Evenly sprinkle the crumble on the top of the muffins.
- Bake at 350 degrees for 18 to 20 minutes, or until a toothpick inserted in a center muffin comes out clean. Remove from the muffin pan immediately, and cool on wire racks
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 311 | |
| Calories from Fat 127 | 41% |
| Total Fat 14.43g | 18% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.23g | |
| Cholesterol 41mg | 14% |
| Sodium 311mg | 13% |
| Potassium 78mg | 2% |
| Total Carbs 43.19g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 22.88g | 15% |
| Protein 3.58g | 6% |
Comentarios
11 de Marzo de 2011This looks great! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
