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.



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.



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.



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.