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.
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.
- Wheat flour: 120 g
- Baking powder (raising agent): 0.5 teaspoon
- Soy flour: 10 g
- Salt: pinch
- Baking soda: 0.5 teaspoon
3
In a blender, mix tofu, rice syrup, and soy milk.
- Dark rice syrup: 130 g
- Soft (silken) tofu: 60 g
- Vanilla soy milk: 130 ml
4
Combine both mixtures and add almond, grated carrot, coconut flakes, and almond extract. Mix well.
- Flaked almonds: 2 tablespoons
- Desiccated coconut: 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.
