Juicer Pulp Muffins

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2.5 cups of pulp
1/2 cup of honey or agave
3 egg whites
1/2 tablespoon of vanilla
1.5 cups of flour
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1.5 tablespoon of cinnamon

Preheat oven to 350.
In a large bowl mix pulp, honey, egg whites and vanilla.
In a separate bowl combine dry ingredients.
Slowly sift dry ingredients into the pulp mixture until incorporated.
Separate into muffin tin, leaving 1/4 inch. (I always use my ice cream scoop for this and it works great!)
Bake for 45 minutes in large muffin tin, 12 minutes in mini muffin tin.
Enjoy! Store in refrigerator up to a week, or freezer for 2 months!

This yielded 12 large muffins and almost 2 dozen mini muffins!

To get 2.5 cups of pulp, I juiced about 10 apples (I chose to core them first) and 3 large carrots.

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