Vegetable Little Muffins

After juicing, the pulp remaining makes wonderful cakes, breads or quick muffins for breakfast.

Ingredients:
1 cup cake mix
1 cup vegetable pulp
1 egg
3 tbs sugar
1/4 cup coconut oil
2 tbs chia seeds gel
1 tsp vanilla
Toppings:
2 tbs cold butter, cut into small pieces
2 tbs brown sugar
2 tbs walnuts, chopped
2 tbs flour

Directions:
Preheat oven to 350°. Put 7 small muffin liners in the muffin tins and set aside.
In a bowl, mix the topping ingredients together until crumbly.

With a handheld mixer, beat the sugar, egg, coconut oil, chia seeds gel, and vanilla until smooth. Stir in vegetable pulp and flour. Mix well. Spoon the batter into the prepared muffin tin liners up to 3/4 full. Top each muffin with topping. Bake in the preheated oven for 25 minutes.