Beat the egg and add sugar. Mix well to combine. Mix in the okara.
Add soy milk and mix. Add the skim milk powder and mix.
Add cocoa powder, and mix.
Add chocolate chips and mix.
Pour the batter into muffin pan lined with paper cups, and optionally top with walnuts. Bake for 25 minutes at 320°F/160°C.
I'm so proud of this recipe - it's like a gateau au chocolat! Cool, and wrap in plastic wrap. When they've cooled down completely, store in the refrigerator.
If I have one of these with tea as an afternoon or evening snack, I'm full for a long time, and I'm satisfied with a light dinner.
If you have a light dinner, you won't use too much energy to digest your food, and will wake up feeling good. If you overeat at night it's really hard to wake up in the morning.
Story Behind this Recipe
I'm developing a series of okara muffin recipes at the moment. I've experimented more than 10 times before getting to this ratio of ingredients. I almost gave up so many times. Maybe I should have just searched for a recipe. But I really wanted to come up with my own recipe.
These muffins are really filling, and are packed with the vegetable based proteins, vitamins, minerals, and non-soluble fiber of okara - plus the polyphenols in the chocolate. It takes about an hour after eating this to feel full, so although you may think that you can eat some more, I don't recommend it. Eat with plenty of liquids.