Everyone loves the indulgence and sweet delight of a rich. moist muffin with their morning cup of coffee or tea. Every kid loves a little sweet treat in their lunch box and the recipe adds the goodness of carrots without them knowing!. This delicious soy milk pulp (okara) and carrot muffin is a lactose free recipe using soy milk freshly made using the Chufamix Nut and Vegetable Milk Maker, is also gluten free.
Difficulty
Low
Prep
(mins)
20
Cook
(mins)
20
Servings
12
What you will need
Wet Ingredients
- 1 cup freshly made soy milk
- 1 cup wet okara (soy pulp) obtained after making soy milk in a Chufamix Nut and Vegetable Milk Maker
- 1/3 cup organic raw coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups carrots - grated
Dry Ingredients
- 1 1/2 cups gluten free flour
- 3/4 teaspoon xantham gum (optional)
- 1/4 cup cornflour
- 1 tsp organic baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ginger powder or 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon nutmeg powder
- 1/4 cup raw coconut sugar
- 1/2 cup roughly chopped walnuts
Instructions
- Preheat your oven to 175 C.
- Line a muffin tray with 12 paper liners or grease and flour the muffin tray generously.
- Combine wet ingredients and dry ingredients separately.
- Add the wet ingredients into the dry ingredients and fold lightly. Do not overmix.
- Line 12 cupcake tin with paper cups
- Spoon batter into the liners until almost full and and bake for 25-30 minutes until lightly brown or until toothpick test comes out clean.
- Leave cupcakes to cool before attempting to remove paper liner. Muffins left overnight taste better and are incredibly moist!
Recipe is adapted from http://www.justasdelish.com/
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