Back To School Muffins

1/2 cup Milk-1%


1 cup Okara

2 tbsp Canola Oil

3/4 cup Plain Yogurt

1 tsp Vanilla Extract

1 1/2 cups Grated Carrots

1 1/4 cups Unbleached Flour

1/2 cup Whole Wheat Flour

1/4 cup Yellow Corn Meal

1 tsp Cinnamon Ground

1/4 tsp Nutmeg, Ground

1 tsp Ginger Powder

1/2 tsp Salt

1/3 cup Sugars, Brown

1 tsp Baking Powder

1 tsp All Purpose Baking Soda

1/2 cup Walnuts Chopped

1/2 cup Raisins

Preheat your oven to 375 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







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