August 3, 2010

blueberry-okara muffins

Update: I've since come up with a newer okara blueberry muffin recipe that I think is much better than this one. Check it out!

Half a pound of okara and a dash of corn meal -- these muffins are a pretty good complement to the rest of your breakfast. My favorite blueberry muffin recipe is still the one in Vegan With a Vengeance (I even aped the inclusion of corn meal in my own recipe), but when I have a pile of okara to use up, this will do fine.

blueberry-okara muffins

In a small bowl, combine
1 1/4 cup whole-wheat pastry flour
1/3 cup corn meal (finely ground)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt


In a larger bowl, combine
8 oz. okara
1/3 cup sugar
1/2 cup soy milk
1 Tablespoon rice vinegar
1 tsp. vanilla

and stir thoroughly.

blueberry-okara muffins

Add most of the flour mixture from the first bowl, reserving about 1/4 cup. Combine the flour mixture with the wet ingredients.

Put
1 cup blueberries
into the first bowl with the reserved flour mixture and combine until the berries are coated in flour.

Note: I like to use frozen wild blueberries, which are smaller than most blueberries sold in grocery stores and thus ideal for muffins. I buy mine from Trader Joe's.

blueberry-okara muffins

Put the flour-coated blueberries and the rest of the flour mixture into the bowl with the rest of the wet ingredients. Combine until just mixed.

Fill the cups of a lightly oiled 12-muffin tin with the batter. Bake at 350 degrees Fahrenheit for 20 minutes.

blueberry-okara muffins

5 comments:

  1. I live in Japan and buy my okara at the store, so it's not as wet as if it were homemade. I've found that tripling the liquid (for this one, 1 cup milk and 1/2 cup water) helped. How much liquid is usually with your homemade okara?

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  2. Hmm, I'm not sure how to measure how much liquid is in my homemade okara. Where I live, you can't find okara in a store, so I don't even know how my okara would compare to typical store-bought okara. Would posting a photograph help?

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  3. Just made these last night. Subbed almond meal for corn meal. Turned out delicious. Hard to not eat them all. Also did half whole wheat flour and half all purpose.

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