Lenten Coconut Carrot Muffins with Almonds

4 servings

20 minutes

The muffin dough can be made with regular cottage cheese, and in the Lenten version - with tofu. The first and main secret: before kneading the dough, dry and wet ingredients should be mixed separately, and then quickly combined. It is not scary if there are small roughnesses and lumps in the dough, it is much worse to overmix such dough, then there is a risk that the muffins will turn out rubbery.

Energy value per serving

• Calories: 336.9
• Proteins: 8.8g
• Fats: 12.3g
• Carbohydrates: 50.9g

Ingredients

• Wheat flour: 120 g
• Baking powder: 0.5 tsp
• Soy flour: 10 g
• Salt: pinch
• Soda: 0.5 tsp
• Dark Rice Syrup: 130 g
• Soft tofu: 60 g
• Soy Vanilla Milk: 130 ml
• Almond flakes: 2 tbsp
• Coconut flakes: 45 g
• Carrot: 50 g
• Almond extract: 0.5 tsp

Cooking steps

1. Preheat the oven to 180 degrees. Grease the muffin pan with butter or place a paper liner in each cup.

2. In a bowl, mix both flours, baking powder, baking soda, and salt.

   Required ingredients:

   • Wheat flour: 120 g
   • Baking powder: 0.5 teaspoon
   • Soy flour: 10 g
   • Salt:  pinch
   • Soda: 0.5 teaspoon

3. In a blender, mix tofu, rice syrup, and soy milk.

   Required ingredients:

   • Dark Rice Syrup: 130 g
   • Soft tofu: 60 g
   • Soy Vanilla Milk: 130 ml

4. Combine both mixtures and add almond, grated carrot, coconut flakes, and almond extract. Mix well.

   Required ingredients:

   • Almond flakes: 2 tablespoons
   • Coconut flakes: 45 g
   • Carrot: 50 g
   • Almond extract: 0.5 teaspoon

5. Place the dough in molds, filling them three-quarters full, and bake for about 20 minutes until done, checking with a toothpick.