Waste. I hate waste. There are very few things that I truly hate in this world. And it is not a word I use lightly. But waste is most certainly one of those few things. Simply because, in most situations, it can be easily avoided.

Cue: Juice Pulp Muffins.

Juice Pulp you say? Yes. Juice Pulp. [Disclaimer: I do not have a juicer. But I do have a blender, smoothie maker, and immersion blender. Using one or a combination of the 3 I end up with a fairly well purée-d liquid, which I then sieve to separate juice from pulp. A cheese cloth would also work well, in this instance]. So next time you pull out your juicer (or make-shift, as the case may be), down your juice, and save your full-of-goodness pulp. Not because it happens to result in a 'fat-free', 'sugar free', 'healthy' 'alternative' to 'real food' (sorry I'm not sorry for the abundant use of quotation marks). But because it is used to make delicious, nutritious, waste-reducing, bundles of joy. Which, above all, is why we make and eat anything, right?

Juice Pulp Muffins. Reduce your waste. Feed your soul.

Juice Pulp Muffins for Breakfast with a side of Fruit Salad and Greek Yoghurt

Juice Pulp Muffins
nibs etc. original recipe
Makes 5

Ingredients:
1/4 cup Juice Pulp (ex. kale, celery, fennel, apple, lemon) - fresh, drained
1/8 cup Greek Yoghurt
1/8 cup Maple Syrup
1 egg
1/2 cup Ground Almonds/Almond Flour
1/4 cup All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Cinnamon
1/8 tsp Salt
50g Dark Chocolate Chips/Chunks (53%-72%)

Method:
Heat oven to 180*C (regular, not fan).
Combine all wet ingredients. Mix well.
Separately, combine dry ingredients. Mix well.
Add dry ingredients, to wet ones, and stir until fully incorporated.
Finally, add chocolate chips/chunks. Mix so as to distribute as best as possible, throughout the batter.
Into a muffin-sized mould of your choice (in this case, a heart shaped silicon mould, but bundt/muffin mould/tin works too), divide the batter into 5 equal parts (about 2 1/2-3 tbsp into each).
Place into the oven on the middle rack, bake for 20 minutes, rotating once at 10 minutes. A fork/knife/tooth pick should come out with minimal crumbs, if any.
When baked, place mould on a wire rack and allow to cool completely, before removing from the mould. Store in an airtight container.

Consume:
At breakfast, paired with - banana based smoothie for a little extra sweetness, or a fruit salad (featured here: banana, mango, orange) with a dollop of Greek Yoghurt. Additionally, a drizzle of honey wouldn't hurt.
Perfect 11 o'clock snack.
For your quatre-heures/tea time/coffee break.

Tip: Make on Sunday and you'll have your breakfast set for the next working week.
Bon appétit!