Muffins

Here is the recipe for the muffins. Remember to use your pulp from the juice you made the other day


2 cups Whole Wheat flour
1 cup extra virgin olive oil (evoo for all you Rachael Ray lovers out there LOL!)
1/2 cup of soy or almond milk (or regular milk if that's what you prefer)
1 teaspoon of nutmeg
1 teaspoon sea salt
2teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
3/4 - 1 cup of brown sugar (depends in how sweet you want your muffins)
2 cups pulp ( I use more than two cups but use how ever much you like)
4 eggs
1cup of pecans or walnuts

Preheat oven to 350. mix flour, olive oil, milk, salt, baking soda, eggs, and sugar. blend well then add remaining ingredients thoroughly. Cook for about 20 minutes. allow 10 minutes to cool and eat!

When making the muffins know that muffin batter is thicker than cake or pancake batter so the thickness is ok. The mix should still be moist. So, when you stir it you should hear the moisture, if its too still or doesn't make that moist sound add more milk.

I hope you enjoy!

Peace