Soykei’s Carrot Muffins
15min
10 pers.
25min
Silken tofu
Lunches and brunches
Less than 30 minutes
Ingredients
4 cups whole wheat flour
1 cup oatmeal
2 tsp baking soda
3 tsp baking powder
4 tsp ground cinnamon
1/4 tsp nutmeg
Pinch of salt
1 cup brown sugar
1 cup brown sugar
2/3 cup vegetable oil
1 block of creamed silken Soykei tofu (blend with an immersion blender)
3 tsp vanilla
4 eggs
3 cups shredded carrots
2 tbsp lemon juice
Preparation
- Preheat the oven at 375 F. Grease two 12-cup muffin tins or line with silicon or paper liners.
- In a big bowl, stir the whole wheat flour, oatmeal, baking soda, baking powder, spices and salt.
- In another bowl mix the brown sugar, oil, creamed Soykei tofu, vanilla, eggs and lemon juice until everything is well combined. Add in the shredded carrots.
- Pour the wet mixture into the dried ingredients bowl and lightly mix just until everything is moistened, do not over mix.
- Spoon batter into mold, filling until you reach ¾ to the top of the muffin cups.
- Place in the oven for 25 minutes. Test muffins with a toothpick when done.
- Carefully take the muffins out and let them cool on a rack. Enjoy as a snack or a quick breakfast on the go!
- Double this recipe to use all your tofu and freeze the excess muffins for later or try our favourite recipe of rosé spaghetti sauce for a quick dinner.
