Preheat the oven to 170°C and prepare a muffin pan.
Mix together the pulp, soda water, oil, eggs, honey and vanilla.
Gently whisk together the flour, bran, soda and allspice until uniform. Mix the wet and dry ingredients together. The batter will be quite thick.
Pour into the prepared pan, these muffins don’t rise much if at all so you can fill the pan quite high, then bake for 35 minutes.
These deliciously moist muffins are such an easy way to use up juicer pulp. They are super high in fibre and it saves you needlessly throwing out at times the most nutritious part of the fruits.
You can substitute the plain flour and bran for 3 cups of whole grain flour. I also like to add twice the amount of all spice which makes it taste like doughnuts. I enjoy using apple and carrot pulp for this particular recipe.
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