[Okara Muffin] Strawberry and Crumble Muffin [March]

Since it is March, I wanted a spring-like muffin, so I made a muffin with strawberry jam and crunchy crumble.

These muffins are butter-free, so the crumble is also butter-free. Butter provides a better crunch and cohesion, but you can still get a decent crunch without it, so please give it a try if you like.

Strawberry Jam and Crumble Okara Muffin Ingredients

Strawberry Jam and Crumble Okara Muffin Instructions

1. Bowl (egg + sugar) whisk

Put the egg and cane sugar in a bowl and mix well with a whisk.

2. Bowl (yogurt + lemon juice + oil) whisk

Add the soy yogurt and vegetable oil, and mix vigorously with a whisk.
*Dairy yogurt can also be used. Rice oil is recommended.

3. Bowl (fresh okara) whisk

Add the fresh okara. Since it is moist and clumped, the key is to mix it vigorously with a whisk to break it up.

4. Bowl (dry ingredients) rubber spatula

Add the cake flour, baking powder, and baking soda, and mix with a rubber spatula, scooping from the bottom.
*It is a good idea to measure the dry ingredients in a bag and shake it to break up any lumps. (Sifting is also fine.)

5. Make the crumble

Put the cake flour, almond powder, and granulated sugar in a bowl and mix. Add the oil little by little and mix roughly.
It is best if it remains in crumbly pieces.

6. Mold (batter + strawberry jam + crumble)

Line a muffin tin with paper liners and put 1 tablespoon of batter into each. Place 1 teaspoon of strawberry jam on top, then cover with the remaining batter. Drop the tin from a height a few times to release air.

Sprinkle the crumble on top and press down lightly.

7. Bake (190°C for 20 minutes)

Bake in an oven at 190°C for 17-20 minutes. Insert a bamboo skewer, and if nothing sticky comes out, it is done. Let it cool slightly before serving.

Done!

Remove from the mold and let cool on a wire rack.

The crunchy crumble on top and the fragrant aroma of strawberry jam make this the perfect spring muffin!

The batter, crumble, and jam make this a bit sweeter than usual, so if you prefer less sweetness, you can reduce the amount of cane sugar to 40g.

It will become moist over time, so if you heat it in a 600W microwave for 10-20 seconds, it will become fluffy and soft again.

I recommend pairing this muffin with black tea. How about a healthy afternoon tea with okara?

Next is April. I'm thinking about what kind of muffin to introduce, so please look forward to it.