April 14, 2012

okara blueberry-corn muffins

I like this blueberry muffin recipe much more than its predecessor. It has a much better texture, and I like that it's sweetened with maple syrup, which gives it a subtler sweetness.

okara blueberry-corn muffins

In a bowl, mix together
1 cup all-purpose flour
2/3 cups whole wheat pastry flour
1/3 cup corn meal
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt

until ingredients are thoroughly combined.

In a separate bowl, whisk together
8 oz. okara (approximately 1 cup)
1/3 cup canola oil
2/3 cup maple syrup
2/3 cup soy milk
2 tsp. 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
1 cup blueberries

Fill the cups of a lightly oiled 12-muffin tin with the batter. Bake at 350 degrees Fahrenheit for 25-27 minutes. Allow muffins to cool for 10-15 minutes before removing from tin.

5 comments:

  1. This looks so good. Do you know if it has to use the pastry flour, or will regular whole wheat or all-purpose flour work as well?

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    Replies
    1. I have always used whole-wheat pastry flour interchangeably with all-purpose flour, so it should work for you. Regular whole-wheat would also work, but it generally has a "heavier" feel to it, so it depends on how averse you are to that.

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  2. Should I dry the okara? Or can I use it fresh

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    Replies
    1. I don't dry it -- I just use it straight from the soymilk machine, drained but still moist.

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