Compost muffins--Pineapple

Matt bought a new juicer yesterday because ours decided to commit suicide a few months back. We've been missing the sweet taste of pure fresh squeezed juice--it's a great metabolic aid, and sweet treat when you're on a health kick. I've always struggled with throwing away all of the fruit pulp--heaps of pineapple, papaya, mango, apples, oranges, carrots--ahh it seems so wasteful! I've tasted the slushy mess and it still has bunches of flavor and moisture. So I'm now putting the pulp in the freeze to use in my "compost muffins". These muffins are my extras from juicing--they're trash made new 'n yummy again. I used a Healthy Pineapple Muffin recipe from Eat This Not That but modified it. Here's what just came out of the oven...after the jump...

         Pander's Compost Muffins--this one is mainly pineapple, some orange and apple pulp         

                  1 1/2 C whole-wheat flour

                  1 1/2 tsp baking powder

                  1/2 tsp baking soda 

                  2 tsp cinnamon

                  2 C Pulp

                  1/3 C yogurt

                  2 tbsp canola oil

                  1/2 C agave syrup

                  *add any extras you want: nuts, cranberries/raisins, shredded   

                   coconut, chocolate chips, etc.

                  

Directions

1.Preheat oven to 375 degrees F.

2.In a large bowl, whisk together flour, baking powder, baking soda, and cinnamon.

3. Mix together pulp and yogurt. Mix in oil and syrup.

4. Combine pineapple and flour mixtures; fold in extras*

5. Spoon batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack. Makes 12.

Estimated nutritional Facts per serving

CALORIES

141.4 CAL

FAT

4.2 G

SATURATED FAT

0.6 G

CHOLESTEROL

4 MG

SODIUM

114.4 MG

CARBOHYDRATES

28.1 G

TOTAL SUGARS

15.3 G

DIETARY FIBER

2.8 G

PROTEIN

3.4 G