Okara Recipe: Cinnamon Date Muffins
- Amy Yu
- Jan 9, 2015
- 2 min read
Even though it’s the New Year, I’m in no mood to deprive myself and I'm still a firm believer that fat is flavor. However, I have recently been experimenting with low-fat baking using okara, the leftover soybean pulp from making soymilk, and I’ve got to admit that lighter baked-goods can also hit the spot. These Cinnamon Date Muffins definitely deserve a spot in your morning pastry repertoire. They’re satisfyingly sweet and pair perfectly with a big glass of soy milk. The okara makes the muffins tender and moist without any extra fat. So make a batch of soymilk, and use the okara to make a batch of muffins. Add some fresh fruit and bam! Healthy breakfast! Happy munching!
Cinnamon Date Muffins
Makes a dozen
Ingredients:
1 cup Medjool dates, pitted
2-3 tbsps. Grand Marnier or water
1 batch okara, about 1 cup
1 cup soy milk
½ cup maple syrup
2 tsps. vanilla extract
2 cups all-purpose flour
4 tsps. baking powder
½ tsp. sea salt
1 tsp. ground cinnamon
1 tbsp. raw sugar, optional
Preparation:
1. Preheat oven to 350° F. Spray a standard 12 cup muffin pan with cooking spray or line with cupcake liners.
2. In a food processor, pulse the dates and 2 tbsps. Grand Marnier or water until a paste forms, adding more liquid if needed.
3. Whisk together the okara, soy milk, maple syrup, and vanilla in a medium bowl. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Divide half the batter among the 12 muffin tins. Divide the date paste evenly among the muffins tins. Top with the remaining half of the batter. Sprinkle the top with raw sugar if desired.
6. Bake in preheated oven for 19-22 minutes, or until golden and a toothpick inserted the center comes out clean. Cool on a wire rack.
7. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 6 weeks.
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