CHARACTERISTICS

Silken Tofu Flexitarian Breakfasts Desserts Loved by All

Soykei’s Carrot Muffins

SERVINGS

10

PREPARATION

30 min

COOKING

25 min

NUTRITIONAL VALUES

Click here to see the nutrition facts table

Ingredients

Preparation

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

  1. Preheat the oven at 375 F. Grease two 12-cup muffin tins or line with silicon or paper liners.
  2. In a big bowl, stir the whole wheat flour, oatmeal, baking soda, baking powder, spices and salt.
  3. 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.
  4. Pour the wet mixture into the dried ingredients bowl and lightly mix just until everything is moistened, do not over mix.
  5. Spoon batter into mold, filling until you reach ¾ to the top of the muffin cups.
  6. Place in the oven for 25 minutes. Test muffins with a toothpick when done.
  7. Carefully take the muffins out and let them cool on a rack. Enjoy as a snack or a quick breakfast on the go!

Ingredients

  • 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

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Where to buy Soykei tofu