Chocolate Spiced Okara Muffins
Recipe: #9286
April 27, 2013
Categories: Breakfast, Snacks, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Birthday, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Potluck, Summer, Winter, Oven Bake, Heart Healthy, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Kid's Lunches, Flour, Chocolate, Muffins more
"Making my own soy and nut milks left me with a lot of okara (left over soybean residue after straining the milk), and I'd read that many people added it to muffins and breads for extra protein. This muffin is a hybrid recipe from several muffin recipes using some of that okara. These are really moist and they have no added fat and very little sugar, and make a great breakfast muffin."
Original recipe yields 9 servings
Ingredients
Nutritional
- Serving Size: 1 (60 g)
- Calories 92.5
- Total Fat - 1.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 1.5 mg
- Sodium - 221.3 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 3 g
- Sugars - 5.4 g
- Protein - 3.7 g
- Calcium - 42.9 mg
- Iron - 1.1 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350.
Step 2
Mix dry ingredients together in a medium sized bowl.
Step 3
Mix wet ingredients (including okara) together in a separate bowl.
Step 4
Stir wet ingredients into dry, stirring just until blended.
Step 5
Spoon the mixture into a non-stick or sprayed muffin pan.
Step 6
Bake 22-24 minutes – toothpick check near end to make sure they are done! Makes 8-9 muffins.
Tips & Variations
No special items needed.
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