Best 100 Juices for Kids by Jessica Fisher

Author:Jessica Fisher
Language: eng
Format: epub, pdf
Publisher: Harvard Common Press

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Sunshine Snack Muffins

These maple-sweetened spice muffins get fiber and nutrients from the pulp. They make a tasty breakfast or snack-time treat. Feel free to use unbleached all-purpose flour if you can’t find white whole wheat. Freeze cooled, baked muffins in freezer bags to enjoy at a later date, if you like.

MAKES 12 MUFFINS

1½ cups white whole-wheat flour

1½ teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

½ cup plain yogurt

½ cup sunflower oil

½ cup pure maple syrup

2 large eggs

¼ cup milk

1 teaspoon vanilla extract

1 cup fruit-and-vegetable pulp, left over from juicing

½ cup sliced almonds, plus additional for sprinkling

½ cup dark or golden raisins

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

In a separate large bowl, whisk together the yogurt, oil, maple syrup, eggs, and milk. Stir in the vanilla extract and the pulp.

Gently add the wet ingredients to the dry, folding to combine. Fold in the cup almonds and the raisins.

Divide the batter among the muffin cups. Sprinkle the tops with the additional sliced almonds.

Bake for 20 minutes or until a tester inserted in the center of a muffin comes out clean.

Cool the muffins on a wire rack before serving.

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