The other day I saw this beautiful juice on Pinterest and it reminded me once again how, pretty much every week or so, I talk about digging out the old juicer from it's dusty grave in the back corner of the bottom kitchen cupboard, and trying to think a little bit healthier. I vowed that this time, I would actually do it.
Then instead we ate mac and cheese for dinner two nights in a row (true story).
But I had bought myself a ton of organic carrots and the most gorgeous giant knob of ginger (love this time of year, the ginger is so fat and pretty) and was not going to let this stuff go to waste. I didn't follow her recipe as much as I was inspired by her ingredients (I'm sort of that way in the kitchen, careless and haphazard with no rules).
This is so refreshing and invigorating I can't stand it. A real burst of sunshine on a cold, grey winter day. After making it for myself a couple times, I adjusted amounts of each item and came up with my perfect combination:
This is about a pound of carrots, one sweet meyer lemon (peeled), one small orange (peeled), and 2-3 fat 1" knobs of fresh ginger. I really love ginger - but when I gave Husband Guy a sip he sort of made shot-of-whiskey face so if you decide to try this, you might want less ginger in yours.
When I told Husband Guy I was going to make this juice, he said, "and you can make muffins with the pulp." Oh yeah, I used to do that. Back when I used to make juice. Back when I used to bake. And make stuff. Wow, I used to be practical. And nice. Hmmm. What happened to her?
The thing I've always loved about baking muffins is that unlike other baked goods, it's not an exact science. Again with the careless, haphazard kitchen style. Crumbs at the bottom of cereal boxes, random fruit, jam, sauces, seemingly unsalvagable items from the pantry and refrigerator can make the yummiest muffins - as long as I include those few key ingredients (I suppose this is where a real baker would remind me that proves there is actually science to muffins) and as long as it's a "muffin-batter-like" consistency and I don't overbake them, they are almost never icky.
I don't know about you, but I'd say "almost never icky" are pretty good odds.
They taste like a ginger snap and have crunchy edges and soft insides, with fresh tart little bursts of blueberries all throughout. My mouth is very happy right now.
If you care, this is what I did, sort of:
Carrot, Ginger, Citrus, and Blueberry Muffin un-recipe:
Aside from the dry ingredients, these measurements are guesstimates, and I cannot be held responsible if your muffins are weird. Just being honest.
In one bowl, I mixed up most of the fluorescent orange pulp from the juicer (looked like a little over a cup) picking out large or hard chunks of peel and citrus seeds with 2 small beaten eggs, about 1/2 to 3/4-c honey, and about 1/2-c fat free plain yogurt.
In another, I sifted together 1 cup unbleached white flour, 1-t baking powder, 1-t baking soda, and 1/2-t salt.
I mixed the wet and dry ingredients together with a spoon. Using juicer-pulp makes a stiffer-than-most muffin batter, but the pulp releases the rest of its moisture while baking so it all seems to work out.
Then I added about 3/4-c frozen blueberries (left from the 6# I picked one warm afternoon last August, yum!) and filled 12 muffin cups. Squirted a drizzle of honey on the top of each before baking. Baked them at 375 until the house smelled like muffins and they had a nice crust on top. I have no idea how long that was, I was playing around on Pinterest again while they were baking.
And I'll be making more of that yummy juice tomorrow.