Here we are on a new Monday! I know, it’s boring, but can be better with some good homemade muffins!
I already told you that I did something with the juice pulp left from the extractor. Well, I made muffins! And they are sooo delicious!
Obviously, the recipe is supereasy because, you know, I am not a cook and not so comfortable with difficult recipes.
I can’t eat lactose, so these muffins are lactose free!
Here are the ingredients:
- 150 gr of juice pulp
- 200 gr flour (I used 90% wheat flour and 10% spelt flour)
- 180 gr raw brown sugar
- 90 gr soy butter
- 2 whole eggs
- 50 gr lactose free milk (or soy milk)
- a pinch of salt
- 7 gr baking powder
- cinnamon powder
Use a whisk to beat the eggs together with sugar and salt.
When you have a sooth cream, add the melted butter and the milk.
After that add the juice pulp.
At the end add flour, baking powder and cinnamon to the mixture and blend it until you have a homogeneous cream.
Put the mixture in the liners. I have little liners and I can make up to 16 muffins, but if you have the regular size I think you can make 10/12 muffins.
Don’t pt to much mixture in the liner because it will double its size, full half of the liner.
Bake the muffin in static oven at 180°C 20-25 minutes.
Easy, isn’t it?