“Yummy muffins made from the high-fiber leftovers from juicing.”
READY IN:
25mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium bowl mix dry ingredients.
  2. In a skillet, lightly sautee veggie pulp in the butter.
  3. In large bowl beat eggs, sour cream & mustard.
  4. Add veggie pulp and mix well.
  5. Stir in dry ingredients until just moistened.
  6. Divide evenly between 12 greased or lined muffin cups.
  7. Bake @400 for 15-18 minutes or until a toothpick comes out dry.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: