Recipe
Side Dish
Soy Blueberry Muffins
Primary Media
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
1 ½ c. flour (may be all or part whole wheat) | ||
½ c. soy flour | ||
2 tsp. baking powder | ||
⅓ c. brown sugar | ||
½ tsp. cinnamon | ||
1 c. soymilk | ||
2 egg whites | ||
2 tbsp. soy oil | ||
1 c. blueberries |
Directions
- Preheat oven to 375 degrees.
- In large mixing bowl, stir together well the flour, soy flour, baking powder, brown sugar and cinnamon.
- In small mixing bowl, whisk together soymilk, egg whites and oil. Pour into dry ingredients and mix just until blended.
- Stir blueberries into batter. If using frozen berries, do not thaw first.
- Divide batter among 12 nonstick or lightly greased muffin cups. Bake at 375 degrees for 15 to 18 minutes, until golden and center tests done. Remove from pan immediately.
- Lemon Blueberry Muffins: Prepare as above, omitting cinnamon. Add finely grated peel of 1 lemon.
Recipe Source:
Iowa Soybean Promotion Board.