Once I stumbled upon the “Accidental Dessert,” I decided to continue on with the “juice-leftover discoveries” and create other delights! Next up….Muffins!
I made my muffins with juice leftovers of:
- Carrots
- Apple
- Broccoli
- Celery
Carrot + Brocolli + Apple + Celery
I took this mixture and added about 1/2 – 3/4 c. Silk Almond Milk (unsweetened) and put it int the blender to puree. Once it was pureed, I took it out of the blender and I added 3 Tbsp Bob’s Red Mill Organic High Fiber Coconut Flour. I preheated the oven to 425 degrees.
I placed the “batter” into my mini-muffin tin:
Mini-Muffin Tin
They looked as though they were done. I even did the “toothpick” trick to make sure there were no liquids. After 20 minutes of baking, I took them out:
Mini Muffins
Once again, a complete hit! Two things I will do differently next time:
- Make each muffin smaller
- Bake for probably 22-23 minutes
And this is why:
Mini-Muffin Leftovers
(It should be noted that the muffin in the upper right hand corner came out perfectly. This was the smallest muffin in the batch.)
I love these muffins so much! Ryan even had to try one. He put a little honey on his, and he really liked it. He has been shocked by what I’m doing with all these “leftovers!” It is amazing what you can make with a little creativity.
I will say this, they sure will beat my usual extra lean turkey and broth only for breakfast! And here’s the bonus, in case you needed one:
All 12 mini muffins contain a total of no more than 140 calories! This means that each mini muffin is only about 12 calories and loaded with fantastic nutrients!
Eat up!
