chocolate banana muffins •

I’m tired, I’m lazy...so here’s the recipe.

Okara Chocolate Banana Muffins •

Preheat oven to 350 degrees.

Whisk together in a large mixing bowl:

1 cup wet okara (this is referring to the okara straight from your machine)

1/4 cup vanilla soy milk

1/4 cup canola oil

1/2 cup dark brown sugar

1 teaspoon vanilla

2 small bananas (peeled, of course)

Sift together in a large mixing bowl:

1/2 teaspoon baking powder

1 teaspoon baking soda

1 cup unbleached white flour

1/2 cup whole wheat flour

1/2 teaspoon salt

1/4 cup cocoa

1 cup chocolate chips

Add wet ingredients to the dry ingredients, mixing until just combined. DO NOT OVER MIX. Fold in one cup of chocolate chips. Line your muffin tins with paper liners. Fill the liners 2/3 of the way with batter. Bake muffins 20 to 25 minutes. Makes approximately 18 muffins.

okara apricot scones with pecans •

I took the original recipe for my favorite scones from the community cookbook  Creekside Two. The recipe was submitted by a good friend, Deb, who is an excellent cook. I have wanted to experiment with okara in it for a long time, and yet I hesitated. This is a great recipe just as it is, always getting such good results, and frankly I didn’t want to mess up a good thing. But I do have this mountain of okara to constantly deal with. And then I came across another fun event: Waiter, there’s something in my...which is hosted by Andrew from Spittoon Extra. This month featured dried fruit and nuts. Finally, a great excuse to adapt my favorite scone recipe. I am happy to report that the scones baked up just beautifully! 

Okara Apricot Scones with Pecans •

Preheat oven to 425 degrees.

In a large mixing bowl combine:

2 cups unbleached white flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

Stir this with a fork to mix well. Then add:

1/2 cup dried chopped apricots

1/4 cup golden raisins

In a small mixing bowl combine:

1 cup heavy cream

1/2 cup wet okara (this is referring to the okara straight from your machine, not dried or drained)

Set aside for top of dough:

3 tablespoons butter, melted

2 tablespoons sugar

1/4 cup chopped pecans

Add wet ingredients to the dry ingredients and mix until just combined. DO NOT OVER MIX. The dough will be quite sticky. Transfer dough to a lightly floured board. Knead 8 or 9 times, then pat into a 8 inch circle. Spread 3 tablespoons melted butter on top and sides of dough circle; and sprinkle sugar and chopped pecans on top. Cut circle into 8 wedges; put them on an ungreased cookie sheet roughly 1 inch apart. Bake 15 minutes, or until golden brown around edges.

Original Scone Recipe •

2 cups unbleached white flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1/2 cup dried fruit

1/4 cup golden raisins

1-1/4 cups heavy cream

3 tablespoons butter, melted

2 tablespoons sugar

Follow mixing directions above.

dried apple okara muffins •

I am a better baker than a cook, which isn’t saying much. I had to start somewhere so I decided to start with something not too ambitious...muffins. My kids have to be at school at 7:30 a.m. Not leave for school at that time but actually be sitting at their desks, eager and Ready To Learn. I am sure there are plenty of early risers out there, but I am not one of them and neither are my darlings. Needless to say, the kids are on their own for breakfast. I try to make my muffins as healthy as I can get away with and have them actually eat them. I have a wonderful mother who stills enjoys canning, freezing, and drying fruits and vegetables. Since I provided her with grandchildren she repays me in sharing her bounty. I have her to thank for some delicious dried apple slices. These muffins are moist and keep well in a covered container when completely cool.

Dried Apple Muffins •

Whisk together in a medium mixing bowl:

1/2 cup vanilla soy milk

1 cup wet okara (this is referring to the okara straight from your machine, not drained or dried)

1/4 cup canola oil

1 teaspoon vanilla

1/2 cup vanilla yogurt

Sift together in a large mixing bowl:

2 cups unbleached white flour

1/4 cup ground flaxseed meal

1 teaspoon  cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 cup brown sugar, tightly packed

4 teaspoons baking powder

Toss in:

 

1 cup chopped dried apples

Preheat your oven to 400 degrees.

Pour liquid ingredients into dry ingredients, mixing until just combined. DO NOT OVER MIX. Fill your muffin tins with enough paper liners for 16 muffins, or generously grease and flour your tins.  Spoon the batter into the liners about two-thirds full.* Bake for 25 to 30 minutes until lightly brown. You can test them with a wooden toothpick; if it comes out clean take them out. Depending on the wetness of your okara, the baking times might be slightly different. Cool for 10 minutes,  take muffins out of tins and place on wire racks to cool completely. If you use paper liners, you must cool the muffins completely or the muffins will stick to the liner. Makes one and a half dozen.

*One of the items I would have a hard time living without in my kitchen is my stainless steel scoop from Pampered Chef®. It makes filling muffin tins so easy.