Vegan Coconut-Carrot Muffins with Almonds
Baking and Desserts | European cuisine
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
4
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 - 4.2 oz
- Baking Powder - ½ teaspoon
- Soy Meat - 0.4 oz
- Salt - a pinch
- Activated Baking Soda - ½ teaspoon
- Dark rice syrup - 4.6 oz
- Herbed Tofu - 2.1 oz
- Soy Vanilla Milk - 4 fl oz
- Chopped almonds - 2 tablespoons
- Desiccated coconut - 1.6 oz
- Carrot - 1.8 oz
- Almond - ½ teaspoon
Step by Step guide
Step 1
Preheat the oven to 356°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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