Veggie Pulp Muffins (Juicer Leftovers) - cooking recipe

Ingredients

1 1/2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 1/2 teaspoons fresh herbs of choice (we use Johnnys Garlic Spread Seasoning)
2 -3 cups vegetables, pulp (2-3 loose handfulls, my mix was beets and carrots)
1/2 cup butter
2 eggs
1/3 cup sour cream
1 tablespoon Dijon mustard

Preparation

In medium bowl mix dry ingredients.
In a skillet, lightly sautee veggie pulp in the butter.
In large bowl beat eggs, sour cream & mustard.
Add veggie pulp and mix well.
Stir in dry ingredients until just moistened.
Divide evenly between 12 greased or lined muffin cups.
Bake @400 for 15-18 minutes or until a toothpick comes out dry.