KitchenAid KVJ0333 Instructions Manual page 12

RECIPES
Ruby Apple Stinger_
Makes 2 servings
2 beets
2 carrots, ends trimmed
½ apple
1 inch fresh ginger, peeled
¼ lemon, peeled
Juice ingredients together. Stir; serve
immediately.
RECIPES USING PULP
Citr_us Car_r_ot
Makes 2 servings
1 orange, peeled
½ lemon, peeled
2 carrots, ends trimmed
Juice ingredients together. Stir; serve
immediately.
Carrot and Oat Muffins
Makes 12 muffins
2 eggs
½ cup milk
½ cup unsweetened applesauce
2 tablespoons canola oil
½ cup shredded carrot (1 medium
carrot)
½ cup orange and carrot pulp from
Citrus Carrot
¾ cup old-fashioned oats
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup sugar
1½ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ cup finely chopped walnuts (optional)
12
Tr_opical Veggie Juice
Makes 2 servings
pineapple, peeled
/
1
8
5 leaves kale
½ cucumber
½ cup coconut water
Juice first 3 ingredients together. Stir in
coconut water until well blended; serve
immediately.
Note: Use the leftover pulp from this juice to
make Carrot and Oat Muffins. Juice the orange
and carrots first and measure ½ cup pulp for the
muffins before juicing the lemon. For pulp with
a better consistency, peel the carrots before
juicing them and remove any large pieces of
orange rind.
Preheat oven to 350°F.
Spray 12 standard (2½-inch) muffin cups with
nonstick cooking spray.
Whisk eggs in a medium bowl. Whisk in milk,
applesauce and oil until blended. Stir in carrot
and juice pulp. In a large bowl, combine oats,
all-purpose flour, whole wheat flour, sugar,
baking powder, cinnamon, baking soda and salt;
mix well. Add applesauce mixture; stir just until
moistened. Do not overmix.
Spoon batter evenly into prepared muffin cups.
Sprinkle 1 teaspoon walnuts over each muffin,
if desired.
Bake 20 to 22 minutes or until muffins are
golden brown. Cool in pan 5 minutes; remove
to wire rack to cool completely.