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food: juicer pulp in baking

my mission to use up my pulp from my juicer is slow going…
almost every internet source i’ve found so far is based around carrot pulp.  and frankly, i feel like thats the easiest one to figure out.

my orange juice this morning gave me a couple cups of pulp… that really, is low on flavour but definitely high on fibre.
so i was going to add some of it to a blueberry muffin recipe i have that usually contains orange oil and orange juice.  i figured it was the easy fix.

but my hesitation is that its hard to find out how much i can add before i throw the recipe out of whack.
muffins can be a precarious business if you don’t have your wet to dry ratio right.  and most of the mentions seemed to be “i added my pulp to muffins” which obviously is lacking in specifics and makes me wonder if these people even do these things or if they just like to say they do online.

but at last i found a mention online that said you should be able to add 1/4 – 1/2 cup of pulp to any recipe without having to change the rest of the recipe.  and thats news i can use.

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so i started out on my muffin mission… but as i was pulling ingredients from the cupboard, i found this box mix from trader joe’s.

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all you add is 2 eggs, 1/2 cup of oil and a cup of water.  so i decided to short cut this bitch and just do the box for my first attempt at pulp adding.

naturally, since i don’t use vegetable oil, i subbed in coconut oil… and added a little coconut mana for fun too… then i added in 1/2 cup of orange pulp and baked it as per the box.

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the results look lovely and smell divine, but i’ll have to report back on the taste test because i sent it out of town with my darling husband.

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1 Comment (+add yours?)

  1. Espirational
    Jan 22, 2013 @ 11:56:27

    When I have pulp I like to use it to replace all or half of the fat or oil called for in a recipe. I usually use applesauce but have found that juicer pulp also works. For people who use Stevia as a sweetener I have also seen pulp suggested to make up for the lost bulk when using Stevia. I have not tried this because I already use it to replace fat. A lot of it is trial and error. When I find something that works I write it on the recipe so I don’t forget.

    Reply

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