Berry muffins!

These fruit muffins are made from leftover pulp from a juicer! It's an awesome way to use all that stuff that's leftover after making juice, and it's all fiber and they taste awesome! Recipe is below...

Berry muffins

1 cup of pulp (any fruits you want) and 2 bananas (or use 3 cups of pulp).
1 cup of vegetable oil
3 eggs
1/2 cup of honey
1/2 cup of brown sugar
2 cups whole wheat flour
1 cup wheat germ
1 tbsp baking soda
1 tsp nutmeg
1 tsp vanilla
1 cup of fresh berries.

Mix pulp and bananas, then add oil, eggs and honey. Mix dry ingredients together and add to wet ingredients. Stir in fresh berries. Bake for 23-25 minutes at 350 degrees.

Best. Muffins. Ever.

I got this recipe for apple pie muffins from a book called "Muffins and More" and the recipe comes from Canadian chef/host Daphna Rabinovitch. I swear I could eat these every day! I figured it wouldn't be fair if I rave about something without giving the recipe, so I typed it below.



Muffins:
2 1/4 cups - all purpose flour
1 1/2 cups - packed brown sugar
1 tsp - baking soda
1/2 tsp - salt
1 egg
1 cup buttermilk
1/2 cup melted butter
1 tsp vanilla
2 cups diced peeled apples

Topping:
1/2 cup - packed brown sugar
1/2 cup chopped pecans (I used almonds)
1/3 cup - all purpose flour
1 tsp cinnamon
2 tbsp melted butter

Topping - in large bowl, stir brown sugar, nuts, flour, and cinnamon. Drizzle with butter, toss with fork. Set aside.

Muffins - Combine flour, sugar, baking soda, and salt. Whisk together egg, buttermilk, butter and vanilla; pour over dry ingredients. Stir in apples until dry ingredients are moistened.

Bake at 375 F.(190 C.) for 25 minutes, or until tops are firm to the touch.