Bolinhos de polpa de sumo

Start by mixing all the ingredients in a bowl until you get a smooth batter. The texture should be creamy and yes, you’ll see small fibres from the fruit or vegetables. That’s exactly what makes the muffins naturally moist without needing oil or butter. Divide the batter between moulds and bake in a preheated oven at 180 °C for about 20 minutes. They’re ready when they’re lightly golden on top and firm to the touch.

If you’d like to personalise the recipe, you can add chopped nuts, seeds, citrus zest or chocolate chips.

Why use juice pulp? The pulp is full of fibre, has flavour and is incredibly versatile. By using it in recipes like these muffins, you’re:

• Reducing food waste in a practical way

• Maximising the value of food you’ve already bought

• Making the most of seasonal produce at its peak

• Creating homemade snacks that are simple and affordable

• Making your kitchen more sustainable day to day

This small change — giving juice pulp a second life — shows how conscious consumption can be easy and delicious. It’s a perfect cycle: you use what you have, avoid waste, reduce your environmental footprint and end up with a tasty snack to take to work, pack in a lunchbox or enjoy with your coffee or tea.