Vegan Coconut-Carrot Muffins with Almonds
Baking and Desserts • European
Description
The muffin batter can be made with regular cottage cheese, and in the vegan version — with tofu. The first and main secret: before mixing the batter, dry and wet ingredients should be mixed separately and then quickly combined. It's okay if there are small lumps and roughness in the batter; it's much worse to overmix it, as this can result in rubbery muffins.
Ingredients
- Wheat Flour 5 oz
- Baking Powder ½ teaspoon
- Soy Meat 0 oz
- Salt a pinch
- Activated Baking Soda ½ teaspoon
- Dark rice syrup 5 oz
- Herbed Tofu 0 oz
- Soy Vanilla Milk 5 fl oz
- Chopped almonds 2 tablespoons
- Desiccated coconut 0 oz
- Carrot 0 oz
- Almond ½ teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grease a muffin tin or place paper liners in each cavity.
Step 2
In a bowl, mix both flours, baking powder, baking soda, and salt.
Step 3
In a food processor, blend the tofu, rice syrup, and soy milk.
Step 4
Combine both mixtures and add the almonds, grated carrot, shredded coconut, and almond extract. Mix well.
Step 5
Spoon the batter into the liners, filling them three-quarters full, and bake for about 20 minutes until done, checking with a toothpick.
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