RECIPE: Carrot Muffins with Kinako (Soybean) Oat Streusel

RECIPE: Carrot Muffins with Kinako Oat Streusel

 
These moist carrot muffins include a myriad of flavors spices along with a nutty kinako (soybean powder) and oat streusel.

Servings: 6 muffins

Ingredients for the muffins

  • 80ml water
  • 20g Okara Powder
  • 2 large eggs
  • 60g neutral oil (Eg canola)
  • 50g light brown sugar
  • 50g granulated sugar
  • 100g all purpose flour
  • 1 tsp baking soda
  • ½ baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 120g carrots, shredded
  • 25g golden raisins
  • 25g walnuts, chopped

Ingredients for the kinako oat streusel

  • 20g all purpose flour
  • 20g Tsukui Soybean Kinako
  • 20g oats
  • 10g light brown sugar
  • 40g unsalted butter, room temperature
  • ¼ tsp salt

Instructions for the kinako oat streusel

  1. Combine all ingredients with a fork, breaking down the butter into smaller, clumpy pieces. Set aside. 

Instructions for the muffins

  1. Preheat the oven to 220°C or 425°F. Lightly grease a standard 6-cup muffin pan.
  2. Bring the water to a simmer in a small saucepan. Turn off the heat and mix in okara powder. Once combined into a paste, transfer to a small bowl and let cool.
  3. In a large bowl, whisk together eggs, oil, and cooled okara paste until combined. Add the sugars, beat until dissolved.
  4. Sift flour, baking soda, baking powder, spices, and salt in a separate bowl. Fold into liquid ingredients in three batches until combined. Do not over mix.
  5. Fold in the shredded carrots, raisins, and walnuts.
  6. Divide batter amongst muffin cups and tap gently on the kitchen counter to remove air pockets. Top with a heaping spoon of streusel.
  7. Bake for 5 minutes at 220°C/425°F. Then, turn down the heat to 180°C/350°F and bake for another 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

Recipe and highlighted products available in our Baking: "Amai" Care Package


Yaz Gentry

About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures on Instagram @blissprovisions and at www.blissprovisions.com.

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