This Carrot Okara Muffin is the Part 3 of the Soy Series:
1. First make your Homemade Soy Milk
2. With the leftover soybean pulp (okara), and turn into Seaweed Okara Cakes (that taste like fish cakes)
3. If you don’t like fish cakes, you have to try this moist Carrot Okara Muffin. Okara makes a very good egg substitute for muffins and cakes.
I first tried the Chocolate Banana Muffin recipe from Okara Mountain blog (who could resist Chocolate Banana?). Those muffins did not rise as usual muffins, and they look like ‘stunted’ muffins. But don’t let the looks deceive you! Because these turn out to be most moist fluffy muffin I’ve ever eaten.
A few weeks later, I purposely made some soymilk to get the okara to make the muffins! This time I tried a different recipe – Carrot Okara Muffin and filled the batter full to the brim of the paper liner. These muffins were gone in no time! Not only these muffins are packed with protein goodness, your children will not know there’s carrot in them! Perfect for a school day breakfast.
And don’t forget to try the Chocolate Banana Muffin recipe too!
| Carrot Okara Muffin |
- Wet Ingredients (combine together in a medium bowl)
- 1/2 cup Soy Milk
- 1 cup Wet Okara (soybean pulp leftover from making soymilk)
- 1/3 cup Canola Oil
- 1 teaspoon Vanilla
- 1/2 cup Homemade Yogurt
- 1 1/2 cup Carrots – grated
- Dry Ingredients (Sift together in a large mixing bowl)
- 1 1/2 cup Flour
- 1/4 cup Corn Flour
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ginger Powder
- 1/2 teaspoon Salt
- 1/4 cup Brown Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- Toss in:
- 1/2 cup Chopped Walnuts
- 1/2 cup Raisins
- Preheat your oven to 375°F / 175°C. Fill your muffin tray with 12 paper liners or generously grease and flour your tins.
- Combine wet ingredients in a medium bowl. Sift dry ingredients in a larger mixing bowl.
- Pour wet ingredients, walnuts and raisins into dry ingredients, mixing until just combined. DO NOT OVER MIX.
- Spoon the batter into the liners until almost full. Bake for 25 to 30 minutes until lightly brown or until the toothpick test comes out clean. Depending on the wetness of your okara, the baking times might be slightly different.
- Cool for 10 minutes, take muffins out of tins and place on wire racks to cool completely. If you use paper liners, you must cool the muffins completely or the muffins will stick to the liner. [br][img src=”http://www.justasdelish.com/wp-content/uploads/2012/02/CarrotOkaraMuffin3.jpg” width=”160″ height=”120″ /][img src=”http://www.justasdelish.com/wp-content/uploads/2012/02/CarrotOkaraMuffin4.jpg” width=”160″ height=”120″ /][img src=”http://www.justasdelish.com/wp-content/uploads/2012/02/CarrotOkaraMuffin5.jpg” width=”160″ height=”120″ /]
More Okara Baking Recipes:
- Jam Cake with Okara (withaglass.com)
- Tomato Basil Okara Bread (okaramountain.blogspot.com)
Comments
18 responses to “Carrot Okara Muffin (By Product of Homemade Soy Milk)”
Whoa ! These muffins are fantastic ! Thank you for the recipe ! I weighed out my okara, which was pretty well pressed, but still moist. It was 125grams. I also weighed the grated carrots: 150 grams. and I upped the brown sugar to 1/2 cup.
I will be making these many times, especially since I just recently got a soymilk maker and am enchanted with the okara as a “by-product” 🙂
I agree that these are absolutely “fluffy” and good. I used store-bought soy yoghurt and whole Dinkel flour. (I live in Austria)
Thanks for the great recipe, and one which I didn’t have to convert either! The only thing I didn’t have was the yoghurt and so substituted for feijoa, (which is a New Zealand fruit pulp that is tangy like yoghurt). Worked really well, delicious, moist and not too sweet. Will definitely go in the home cook book and be used many times.
Feijoa sounds really interesting when I did a google search for it, almost like guava. thanks for letting me know I can substitute yogurt with fruit pulp & I haven’t made this okara muffin in a long time. time for some soon
[…] the pulp left from making soy milk. After making tofu the other day, I grabbed this recipe to make some really moist healthy carrot muffins. I think it’s vegan too (no eggs)! I added […]
FYI: I’m hoping this is just a temporary glitch, but right now none of your recipes are showing up after the reader clicks the link to read more. The full text disappears and only comments are visible.
Thanks for alerting me! The problem is now fixed.
Hi! Thank you for these great recipes. One question: I guess when you talk about oven degrees, do you express them in the Fahrenheit scale, not Celsius, but can you confirm it? I am a very unexperienced cook, as you can see…
Hi Yolanda, thanks for being so observant and informing me. I have added the word Fahrenheit in the temperature and 350°F = 176°C. My recipes are in °F because my oven does not state °C.. I was also inexperienced one year ago, never baked before that.. The more you try/practice, you will pick it up very fast.
Thank you!
[…] fait des malheurs ! Encore banane-chocolat, on ne s’en lasse pas… Pour changer : des muffins façon carrot-cake, des muffins aux myrtilles, aux framboises, ou encore à la courge pour concurrencer la recette de […]
Okara is so good for you and I rather want to eat muffin than typical Japanese okara recipe. This looks and sounds great Shannon!
Nami, now you got me curious. what’s a typical japanese okara recipe?
I was planning to start my diet as of tomorrow, but I guess I need to postpone it. This muffin looks too tasty to resist, so I will be a bit busy in the kitchen 🙂
Best,
Michael
I also make sometimes soy milk and I absolutely adore okara, but until now I have been baking only one type of cake. These muffins sound like an excellent, healthy idea! Thanks for sharing.
You are most welcome. Hope you enjoy these muffins next time you make soy milk!
This sound like a very tasty and interesting recipe! Great looking muffins!
thank you! yes it’s a very interesting muffin recipe, and very tasty too!