2 in 1 Recipe: Sunrise Juice and Oatmeal Poppy Seed Muffins

Juice and muffins are a great way to start the day, especially when they're homemade!

Utensils You Will Need:
Juice Extractor
Containers for juice
Large mixing bowl (for muffins)
Muffin Pans (for muffins)
Sifter (For making the fluffiest muffins possible!)

Ingredients:
1 - Bag Granny Smith Apples (about 6-8)
1 - Bag of Oranges (about 6-8)
16oz - Strawberries
1c - Oatmeal (for muffins)
1/2c - Sugar (for muffins)
3 - Eggs (for muffins)
1 1/2c - Skim Milk (for muffins)
4 - Tbsp Poppy Seeds (for muffins)
1/2c - Butter (for muffins)
4 - Tbsp Vanilla Extract (for muffins)
2c - Self Rising Flour (for muffins)

Directions For Juice:
1. Peel all oranges, and remove as much white pith as possible, otherwise you will have a very bitter drink. If you are making the bread, go ahead and remove the seeds from the orange, and from the cores of the apples, otherwise you will be sorting through the pulp for them.

2. Send the strawberries through first, followed by oranges then finally apples. I always try to send the fruit with the thinnest juice through last to flush out the remaining thicker juices.

3. Sort into containers or pour over ice and enjoy!

Note:
**Make sure you empty your pulp container often to avoid a motor delay, or burnout. If making bread, go ahead and empty fruit pulp into the large mixing bowl.

Yield:
72 oz (9 - 8oz servings)

Directions for Muffins:
1. Make sure large pieces of pulp, seeds and skin are removed from your fruit puree.

2. Preheat oven to 400˚F. Butter or spray muffin pan, making sure each cup is well greased.

3. Pour Oatmeal and sugar into puree and stir until evenly distributed.

4. Add eggs, milk, vanilla and melted butter Blend well.

5. Stir in poppy seeds one tablespoon at a time.

6. Sift and stir flour in one cup at a time. Batter should be moist but a little lumpy.

7. Spoon 2 tablespoons of batter into each muffin cup (they should be 3/4 of the way full). Bake at 400˚F for 20 minutes, or until golden brown. Muffins will be very moist.

Note:
** For the muffins to come out clean and retain their shape, allow them to cool for a few minutes before trying to remove them from the muffin pan

Yield:
27 muffins (exactly)

Nutrition Facts Per Serving:
Serving size = 1 muffin

Calories  114	%DV*
Total Fat  4.2g	6.5%
Saturated Fat  1.1g	5.5%
Total Carbohydrate  19g	6.3%
Sodium  62mg	2.3%
Fiber  2g	8%
Sugar  6g
Protein  3g
Cholesterol  24mg	8%

Vitamin A	4.7%
Calcium	4.8%
Iron	5.3%
Vitamin C	13.3%

*Based on 2,000 calorie diet