Apple Pulp Muffins
We love going to the apple orchard and making fresh apple cider with the apples we pick.
I slice the apples off the core*, then run them through our juicer to get the apple cider (filter it and it becomes apple juice) and then I’m left with all this great pulp to turn into apple muffins and have zero waste from the apples! This recipe works with any leftover pulp from your juicer.
*I purposely take the core out of the apples so I don’t have to worry about seeds in the pulp. Use the cores to make apple cider vinegar (ACV).
Ingredients:
1 cup gluten free all purpose flour blend (King Arthur GF Measure for Measure flour is my favorite)
½ cup brown sugar
1 tsp cinnsmon
1 tsp baking powder
½ tsp baking soda
Pinch of salt
2 eggs
1 ½ cups of juice pulp
⅓ cup coconut oil or applesauce
3 tbsp fresh juice
1 tsp vanilla extract
Ingredients:
Heat oven to 350º
Combine dry ingredients in a bowl
Mix wet ingredients in a bowl or stand mixer
Add dry ingredients to wet ingredients and stir to combine
Scoop into muffin pan
Bake for 15-18 minutes
Transfer to wire rack to cool
Store in fridge or put in freezer bag and freeze for long-term storage.
I like to always make at least a double batch, if not more! #moreismore 😉 If you already have the mess out for one batch, a couple extra batches won’t take too much longer and your future self will thank you! I have two of these muffin pans and they make it super simple for batch baking because you don’t need to use muffin liners.
Grab links to my favorite kitchen & food preserving tools, including freezer cubes - perfect for freezing pesto - here in my Amazon storefront!
