March 20, 2012
raspberry okara muffins
In a bowl, mix together
2 cups whole wheat pastry flour
2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
3/4 cup chopped pecans
until ingredients are thoroughly combined.
In a separate bowl, whisk together
8 oz. okara
1/3 cup canola oil
2/3 cup maple syrup
2/3 cup soy milk
2 tsp. vinegar (I used apple cider vinegar)
2 tsp. vanilla
until oil has been emulsified.
Add the wet ingredients to the dry ingredients and combine until "just mixed." Then fold in
6 oz. raspberries (fresh or frozen)
Fill the cups of a lightly oiled 12-muffin tin with the batter. You should have enough batter to fill each cup all the way to the top. Bake at 350 degrees Fahrenheit for 28-30 minutes. Allow muffins to cool for 10-15 minutes before removing from tin.
Verdict: I loved these. I like that they were sweetened with maple syrup, which is a bit more understated than cane sugar. I think I could have added more raspberries, or, if I were really nuts, I could have thrown in some chocolate chips for a dessert muffin.