Blueberry Muffins
1-1/2 cups flour (may be all or part whole wheat)
1/2 cup soy flour
2 tsp baking powder
1/3 cup brown sugar
1/2 tsp cinnamon
1 cup soy milk
2 egg whites
2 Tbs soy oil
1 cup blueberries
Preheat the oven to 375°.
In a large mixing bowl stir together well the flour, soy flour, baking powder, brown sugar and cinnamon.
In a small mixing bowl whisk together the soy milk, egg whites and oil. Pour into the dry ingredients and mix just until blended.
Stir the blueberries into the batter (if using frozen berries, do not thaw first). Divide batter among 12 nonstick or lightly greased muffin cups. Bake at 375° for 15 to 18 minutes, until golden and center tests done. Remove from pan immediately.
Yield: 12 muffins Serving size: 1 muffin
Per serving: 136 calories, 3 g total fat (0.4 g sat fat), 4 g pro, 24 g carb, 1.0 g fiber, 64 mg sodium, 0 mg cholesterol
Exchanges: 1 starch, 1/2 fruit, 1/2 fat
Lemon Blueberry Muffins Prepare
as above, but omit the cinnamon. Add the finely grated peel (yellow part
only) of one lemon.