The other night the boys and I made some beet, apple, carrot ginger juice. Typically I just compost all the ground up pulps, but this time I felt like making use of it. Introducing beet, apple, carrot ginger muffins! These took about 20-min to make (after all the juicing) and are so yum.
Here are the simple instructions:
1.5-2C beet, apple, carrot, ginger pulp
1C gluten free flour (or normal flour)
1C gluten free cornmeal (or normal cornmeal)
1/4C olive oil
1/4C apple sauce
1 tsp cinnamon
1 tsp nutmeg
Mix it all together, spread on a cookie sheet or in a muffin tin, and bake!