I was given a bag of golf ball sized apples so I made apple juice with my juicer. This recipe took care of the leftover apple fiber and made us all happy. Great for part of a filling breakfast or snack, and a perfect way to use all of those nutritious juicing leftovers! The sugar level is kept low using 3/4 cup raw sugar and iron, calcium and other mineral rich molasses for sweetness and moisture.
Ingredients:
3 cup(s) vegetable juicing fiber
3 egg(s)
3/4 cup(s) molasses
3/4 cup(s) sugar -- raw, or sucanat, up to 3/4 c.
1/2 cup(s) olive oil
3 cup(s) whole wheat pastry flour -- or GF
1 tbsp baking powder
1 tsp salt
1/2 cup(s) raisins
Directions
1. Preheat oven to 350 degrees and prepare 18 muffin cups with paper or oil and flour.
2. Blend fiber in blender until very smooth and add to mixing bowl. (This step can also be skipped if you want to just pick out large chunks and leave the rest as it is.)
3. Add eggs, molasses, sugar, olive oil and mix to combine. Sprinkle flour, baking powder and salt over top of batter and mix to combine.
4. Mix in raisins just until combined. Bake in center of oven for 15-18 min; don’t over bake! Take out of cups and cool.
Especially good with real, organic butter and honey or jelly!
OTL 2012
