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
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!