Nutty Muffins Made with Soy Milk (Air Fryer Version)
Flavor Boost with Soy Milk Instead of Milk! Easy Nutty Muffins Baked in an Air Fryer
We baked soft and nutty muffins in the air fryer today, perfect for a snack. Instead of milk, we used Jungshikdang’s rich soy milk made from black soybeans for a deeper, more robust flavor. The mildness of the soy milk combined with the sweetness of the muffin creates a delightful treat that’s wonderful for kids’ snacks or with afternoon tea. Try making these special muffins right now!
Muffin Ingredients
- 1 bag of store-bought muffin mix
- 50ml Jungshikdang Black Soybean Soy Milk
- 2 eggs
- 50ml vegetable oil or melted butter
- Powdered sugar for garnish (optional)
Cooking Instructions
Step 1
The star of this recipe is Jungshikdang’s ‘Black Soybean Soy Milk’. Made by grinding whole soybeans, it offers a wonderfully nutty flavor and is versatile for various dishes. Using it instead of milk adds rich plant-based nutrition and a unique taste. Thanks to its aseptic Tetra Pak packaging, which protects from light and air, it stays fresh at room temperature for a long time, making it convenient to use anytime.
Step 2
While brainstorming creative recipes using Jungshikdang soy milk for a cooking contest, I had an idea: why not try adding soy milk to muffins, which I often bake? I decided to create a unique muffin with an enhanced nutty flavor, differentiating it from standard recipes.
Step 3
Pour 1 bag of store-bought muffin mix into a large bowl. Measure and add 50ml of Jungshikdang Black Soybean Soy Milk. (The original mix recipe called for 40ml milk and 65ml oil, but we’ve adjusted the amounts for the soy milk and oil.)
Step 4
Add the muffin mix, 50ml of black soybean soy milk, 50ml of vegetable oil, and 2 eggs to the bowl. Mix everything together to form the batter.
Step 5
Mix the batter until it’s smooth and free of any lumps. Be careful not to overmix, as this can result in tough muffins.
Step 6
Fill your prepared muffin liners or tray with the batter, about 2/3 full. Avoid overfilling, as the muffins will puff up during baking.
Step 7
Place the muffin tray into a preheated air fryer. Set the temperature to 160°C (320°F) and bake for 20 minutes. Please adjust the time and temperature according to your air fryer’s specifications.
Step 8
After 20 minutes, check the muffins. If the tops are nicely golden brown, continue baking for another 5 minutes. Due to the nature of air fryers, the muffins might puff up slightly more on one side.
Step 9
Once baked, remove the muffins and let them cool slightly. Optionally, dust with powdered sugar for a decorative touch and added sweetness. They’ll look even more appealing!
Step 10
While nuts or chocolate chips are often added to muffins, the batter made with soy milk today results in a wonderfully subtle yet deep nutty flavor. The mildness of the soy milk makes these muffins addictive without being overly rich.
Step 11
Voila! Nutty muffins made with Jungshikdang Black Soybean Soy Milk, offering both deliciousness and nutrition.
Step 12
Enjoy these unique, healthy dessert muffins made with Jungshikdang soy milk in your air fryer! This recipe is perfect for making your dessert time special today.
