I’ve been enjoying some fresh orange juice from my juicer the past few mornings and was reluctant to throw out the pulp. So, I decided to save it and make some tasty orange berry pulp muffins! They turned out surprisingly well considering I found the recipe online and altered about half the ingredients.
If I made these again I would reduce the amount of coconut oil a bit because I greased my muffin pan and I found the muffins to be a bit greasy, but overall very tasty. I chose to use barberries as opposed to cranberries because I wanted to try something different. They are a bit tart but it goes really well with the sweet orange and honey flavours.
I’d love to hear from anyone who tries the recipe!
- 1 cup of orange juice pulp
- ½ cup of milk
- ¼ cup of plain yogurt
- 1 egg
- 1 tsp vanilla
- ½ cup melted coconut oil
- 1 ¼ cups of whole wheat flour
- ½ cup of raw honey
- ½ Tbsp. baking powder
- 1 shake of sea salt
- ½ cup unsweetened dried barberries or cranberries
Juice about 4 oranges to get the cup of orange juice pulp.
Pour the milk, orange juice pulp, yogurt, egg, honey, vanilla, and melted coconut oil in a mixing bowl. Stir until all of the ingredients have been combined.
Combine the whole wheat flour, baking powder, and sea salt is a second mixing bowl and slowly add to the wet ingredients. Mix until well blended.
Stir until you have your muffin batter ready to put in cupcake cups.
Set the oven temperature to 350 degrees Fahrenheit.
Grease a cupcake pan or line with paper cups and fill each one three-quarters of the way with the muffin batter.
Bake the muffins until you can insert a fork and it comes out clean. This can take anywhere between 15 and 20 minutes depending on your oven.
Wait for the muffins to cool a bit before eating.