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.
Hi I am currently making these and I added 6oz of fresh raspberries I even chopped them in half and they have been in for about an hour now and they are still raw in the middle. Any suggestions?
ReplyDeleteI made these muffins twice this week, they are that good. The first time, I used dried banana, nuts and chocolate, though, and the sweet-sour berry flavour was definetly missing there... Second time I used mixed beeries such as rasberry, blueberry etc and it was heavenly.
ReplyDeleteThese muffins might well find their way into my weekly rotation