Moist fluffy carrot muffin, made with okara, which is leftover soybean pulp.
By Shannon Lim
Carrot Okara Muffins
- Total Time: 40 minutes
- Yield: 4 1x
Description
Moist fluffy carrot muffin, made with okara, which is leftover soybean pulp.
Ingredients
Scale
Wet Ingredients (combine together in a medium bowl)
- ½ cup Soy Milk
- 1 cup Wet Okara (soybean pulp leftover from making soymilk)
- 1/3 cup Canola Oil
- 1 teaspoon Vanilla
- ½ cup Homemade Yogurt
- 1½ cup Carrots – grated
Dry Ingredients (Sift together in a large mixing bowl)
- 1½ cup Flour
- ¼ cup Corn Flour
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ginger Powder
- ½ teaspoon Salt
- ¼ cup Brown Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
Toss in:
- ½ cup Chopped Walnuts
- ½ cup Raisins
Instructions
- Preheat your oven to 375°F / 175°C. Fill your muffin tray with 12 paper liners or generously grease and flour your tins.
- Combine wet ingredients in a medium bowl. Sift dry ingredients in a larger mixing bowl.
- Pour wet ingredients, walnuts and raisins into dry ingredients, mixing until just combined. DO NOT OVER MIX.
- Spoon the batter into the liners until almost full. Bake for 25 to 30 minutes until lightly brown or until the toothpick test comes out clean. Depending on the wetness of your okara, the baking times might be slightly different.
- Cool for 10 minutes, take muffins out of tins and place on wire racks to cool completely. If you use paper liners, you must cool the muffins completely or the muffins will stick to the liner.
- Prep Time: 10 mins
- Cook Time: 30 mins
How much oil? One cup?
Sorry about that glitch! It is 1/3 of a cup. Happy baking!
Thanks for this great recipe! I’m always looking for more ways to use okara left over from making soy milk. These muffins have a terrific texture- so light and fluffy, and I even used whole wheat pastry flour.
I baked these the other night and my husband and I agree that they are the most delicious cakes we’ve eaten in years. Thank you for a delightful recipe that uses up our wet pulp, one we now intend to use regularly.
Corn flour as in the white kind? Corn starch? Or are we talking the yellow kind, those used for corn muffins? I’m in the US. Thanks:)
It’s corn flour, which is typically finer than cornmeal. Bob’s Redmill has a great version @brenda :D
Thanks! I didn’t have that so I subbed almond flour instead. It turned out great! But it did stick to the paper while warm. I recommend when eating to cool completely in fridge take off the paper first then toast/eat.