Use and Care Manual

12
RECIPESRECIPES
RECIPES USING PULP
Preheat oven to 350°F.
Spray 12 standard (2½-inch) mufn cups with
nonstick cooking spray.
Whisk eggs in a medium bowl. Whisk in milk,
applesauce and oil until blended. Stir in carrot
and juice pulp. In a large bowl, combine oats,
all-purpose our, whole wheat our, sugar,
baking powder, cinnamon, baking soda and salt;
mix well. Add applesauce mixture; stir just until
moistened. Do not overmix.
Spoon batter evenly into prepared mufn cups.
Sprinkle 1 teaspoon walnuts over each mufn,
if desired.
Bake 20 to 22 minutes or until mufns are
golden brown. Cool in pan 5 minutes; remove
to wire rack to cool completely.
Carrot and Oat Mufns
Makes 12 mufns
2 eggs
½ cup milk
½ cup unsweetened applesauce
2 tablespoons canola oil
½ cup shredded carrot (1 medium
carrot)
½ cup orange and carrot pulp from
Citrus Carrot
¾ cup old-fashioned oats
¾ cup all-purpose our
¾ cup whole wheat our
½ cup sugar
1½ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ cup nely chopped walnuts (optional)
Note: Use the leftover pulp from this juice to
make Carrot and Oat Mufns. Juice the orange
and carrots rst and measure ½ cup pulp for the
mufns before juicing the lemon. For pulp with
a better consistency, peel the carrots before
juicing them and remove any large pieces of
orange rind.
Citrus Carrot
Makes 2 servings
1 orange, peeled
½ lemon, peeled
2 carrots, ends trimmed
Juice ingredients together. Stir; serve
immediately.
Ruby Apple Stinger
Makes 2 servings
2 beets
2 carrots, ends trimmed
½ apple
1 inch fresh ginger, peeled
¼ lemon, peeled
Juice ingredients together. Stir; serve
immediately.
Tropical Veggie Juice
Makes 2 servings
1
/
8
pineapple, peeled
5 leaves kale
½ cucumber
½ cup coconut water
Juice rst 3 ingredients together. Stir in
coconut water until well blended; serve
immediately.
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