Ingredients
3 cups orange/carrot/apple pulp*
1 cup chopped walnuts
1/2 cup dried cranberries
5 large eggs**
1 cup honey
3/4 cup canola oil
3 cups whole grain baking mix
1/2 cup instant oatmeal
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
if using pulp from power juicer, wet with small amount of orange or apple juice, about 1/2 cup.
** or substitute with 6 large egg whites.
Preparation
Preheat oven to 350°F.
Grease muffin pan topside and brims with canola oil and line with muffin cups.
Combine wet ingredients and dry ingredients separately, then quickly combine the two, avoid over-stirring to ensure a fluffier consistency.
Fill muffin cups and form a slight dome at the top, brims will overflow just a little, but generally won’t cause muffins to stick together due to mixture consistency.
Bake for 25 minutes or until light golden brown, remove from oven and cool, then place muffins in airtight container, will keep for 3 days at room temperature or up to 1 week refridgerated.
