Beet-Orange Juice & Beet-Carrot Muffins

I've been trying some new juices lately, because after awhile we've gotten into a bit of a rut juicing the same vegetables and fruits day in and day out.  I briefly saw a recipe with Beets & Oranges, but then I couldn't find it.  I figured we could add a couple of things and tasting as I went along here's the juice I came up with.

Beet-Orange Juice
(all ingredients are organic or local)

3 Oranges

1 Lg Beet

6 Carrots

1/2 inch of Ginger

1 Lemon

Juice all ingredients and enjoy!

As I juiced the beets and the carrots, the colors of the red and orange pulp looked so beautiful, I almost felt bad throwing it away and since I don't have a compost I thought Muffins!!!

 Beet Carrot Muffins
(makes 12 small muffins)

3 egg whites from cage free eggs

1 cup beet & carrot shredded (or from pulp of Beet-Orange juice)

3/4 cup organic cane sugar

2 cups King Arthur unbleached white whole wheat flour

2 tbs Madagascar pure vanilla extract

1 organic applesauce (single servings cup)

1/2 cup olive oil

2 tsp baking powder

1/2 tsp sea salt

Heat oven to 350.  Mix all ingredients together, then fold in beaten egg whites,
pour in muffin pans and bake for 20-25 minutes.

You may drizzle with honey once cooled.