When you make your own peanut milk (see link in recipe below for easy instructions how to make peanut milk), all you need to do is squeeze out any remaining liquid from the pulp and throw it in the wet ingredients of the muffin preparation in order to bind, moisten, and even flavor the muffin batter without unwanted waste. If the pulp is rather lumpy, simply use a blender to combine it with the wet ingredients until smooth.
Peanut Milk Muffins [Vegan]
- 1 1/2 cups (256 g) peanut milk pulp
- 1 cup (235 ml) peanut milk
- 1/4 cup (60 ml) peanut oil
- 2 teaspoons pure vanilla extract
- 2/3 cup (128 g) Sucanat or light brown sugar, not packed
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 cup (88 g) semisweet chocolate chips
- 1 1/2 cups (180 g) whole wheat pastry flour
- 1 tablespoon (12 g) baking powder
- Peanut butter icing, optional (recipe below)
- 6 tablespoons (96 g) natural, no-stir peanut butter
- 1/2 cup (60 g) powdered sugar
- 2 tablespoons (30 ml) peanut milk, more or less if needed
- 1/4 teaspoon pure vanilla extract
- Preheat oven to 375°F (190°C, or gas mark 5). Line a standard muffin tin with paper liners.
- Combine pulp, milk, oil, vanilla, Sucanat or sugar, salt, and cinnamon in a blender. Blend until smooth.
- Combine raisins or chips, flour, and baking powder in a large bowl.
- Fold wet ingredients into dry, being careful not to overmix.
- Divide batter into prepared muffin tin.
- Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool on a wire rack for a few minutes before transferring muffins directly onto rack.
- Drizzle optional peanut butter icing over cooled muffins, using a fork.
- Store leftovers in an airtight container in the fridge, for up to 3 days.
- Using an electric mixer, combine peanut butter, sugar, vanilla and milk (add milk only a little at a time) until the mixture is perfectly smooth and neither too stiff, nor too liquid.
- Drizzle icing over muffins, using a fork.