There are few things in this world that I hate more than wasting food.
When I first started making homemade juice or nut-milk (check out my nut-milk tutorial here), it was definitely a challenge to find ways to utilize the leftover pulp, and most of my endeavors ended up miserable fails. I’ve grown a lot as a home cook since then, and have developed some pretty decent basic recipes, such as pancakes, crackers, and muffins.
These blueberry muffins are my latest success; I’ve whipped up a batch pretty much every time I’ve made almond or cashew milk this summer. They’re incredibly tasty, have very few ingredients, are easy to throw together, and are gluten and lactose free. Plus, they make the perfect grab and go breakfast…which is a bonus if you’re running late every morning like I am!
- Pulp remaining (about 3/4 – 1 cup) from homemade nut milk (beginning with one cup nuts)
- 1/2 cup gluten free flour (use almond flour for completely grain free muffins)
- 1/4 cup homemade nutmilk
- 1 egg
- 1/2 tsp. baking soda
- Few drizzles of maple syrup
- 1/3 cup blueberries
*Note: depending on the moisture retained in the nut-milk pulp, you might need to add more flour. If your mix feels too wet, start with a quarter cup of extra flour, adding until desired texture is achieved.
- Preheat oven to 350°
- Spray muffin tin with non-stick spray (I use an olive oil mister)
- Using a fork, whisk everything together, except blueberries
- Gently fold in blueberries
- Bake for 25 minutes or until muffins set
Shove them into your face on your way to work in the morning (like I do), or toast em up with some butter if you have spare time. I recommend the latter, but who’s got free time. Either way, they’re kind of my favorite =)