Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, blueberry, cheese and okara muffins. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
This Blueberry Okara Muffins recipe is simply delicious and a wonderful way to use okara, leftover soy bean pulp. Loaded with fresh blueberries and nutritious okara, these muffins are moist and fluffy and really easy to make. Serve the Blueberry Okara Muffins with butter or your favorite jam for.
Blueberry, Cheese and Okara Muffins is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Blueberry, Cheese and Okara Muffins is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have blueberry, cheese and okara muffins using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Blueberry, Cheese and Okara Muffins:
- Make ready 60 g butter or margarine
- Make ready 50 g sugar
- Get 1 egg, beaten
- Prepare 100 g flour
- Take 1 tsp baking powder
- Prepare 50 ml milk
- Prepare 100 g okara (soy pulp)
- Prepare 1/2 cup blueberries
- Make ready 2 pieces sliced cheese
Great recipe for Blueberry, Cheese and Okara Muffins. Okara, or soy pulp, is low in fat, high in fiber. Great recipe for Okara and Yamaimo Nuggets. I just used leftover okara from making okara cake and yamaimo yam in the refrigerator to make some snacks, they were delicious.
Instructions to make Blueberry, Cheese and Okara Muffins:
- Preheat the oven to 180C/350F. Put the margarine into a bowl with sugar and mix together well.
- Add beaten egg slowly and mix very well, then add flour and baking powder into a bowl, mix roughly - a powdery texture is ok.
- Add milk, blueberries and okara into the bowl and mix gently.
- Spread olive oil or margarine on the inside of the cup cake form or use silicon cups. Then pour in the mixture to 1/3 way up each cup. Next add sliced cheese on top the mixture. To avoid over melting, it's better to cut cheese into small pieces.
- Then pour in the rest of mixture into each cup, but do not over fill. Bake for about 20 min and remove to a cooling rack to cool before eating.
These blueberry cream cheese muffins bake up so fluffy, moist and tender! It's so hard to stop at one when they are piping hot The cream cheese gives these blueberry muffins an AMAZING texture! Geez just typing up this post is making me want to make my third batch and. These streusel-topped blueberry cream cheese muffins are super soft, packed with plump blueberries, and filled with a cream cheese surprise. On Saturday, Zach and I went (with my parents) to the tasting for our wedding food and cake.
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